THE 


M  A  »  U  7  A  G  7  U  K  I   OP   SUGAR 


WITH 


VARIOUS  NOTES  ON  THE  IHEUSTRY 


B  T 


DR.  H.  CLAASSEH. 


SEC01ID  EDITION 


1904 


Translation  by  Edgar  Baruoh. 


?  *:  D-vJL 
i 


H  1  I  f 


SB&1B9  W  '•• 


1KB  •" 


PREFACE  TO  THE  FIRST  EDITION 


The  present  voluce  should  serve  the  technioal  sugar  nan  03  a 
sti:;ulous  tcrr^rd-?  noting  and  observing  all  the  details  which  are  so 
important  in  the  :aanufacture  of  sugar;  it  should  serve  further  as  a 
guide  to  the  beginner  in  the  practical  difficulties  of  the  work. 

The  text  and  hand-books  of  sugar  -raking  are  in  no  way  covered 
'-ithin  the  scope  of  this  volui^e;  in  fact,  it  is  taken  for  granted  that 
the  reader  already  has  a  very  general  knowledge  of  sugar  ohenistry  and 
technology.   In  text  books,  one  rarely  finds  the  details  of  the  tech- 
nical wor";  carefully  outlined,  and  even  the  theorectical  principles  are 
not  sufficiently  emphasised;  vrhile  the  numerous  difficulties  rules,  and 
devices  of  the  wor";  which  are  so  essential  to  0u.ccer,s,  are  invariably 
omitted.   The  practical  sugar  r,an.  is  ait  to  find  little  new  in  the 
cook,  but  ::ay  nevertheless  be  jler.sed  to  find  short  synopses  of 
the  problems  which  are  apt  to  occupy  his  thoughts  in  the  long  pauses 
between  campaigns  . 


rany  of 


A  concise  and  accurate  work  on  the  industry  can  only  be  vrr  it- 
ten  IT  one  rrl:o  is,  in"  the  practical  side  of  the  business;  but  any  par- 
tialit'/  of  opinions  expre^ned  herein,  riunt  be  excused  for  they  have 
been  based  on  actual  experience.   I  believe  though,  that  I  have  been 
as  objective  as  possible  in  deriving  cy  vie^s,  and  I 
Carefully  e.^tir^.ted  the  experiencoB  of  a  great  nunber 
-:hoin  I  have  come  in  contact,  and  have  also  cc.refully 
litei  attire  on  the  rrvibjects.   The  principal  original 
Thich  I  hr.ve  useil,  T-ill  be  found  in  tlie  bibliography  inserted 
end  cf  the  bocl:,  fror,  ^hich  the  reader  will  be  able  to  derive 


have  gathered  and 
of  operators  T7ith 
invsetis?.ted  the 
investigations 
in  the 
sufficient 


data  to  answer  any  special  problens  in  r?hich  he  ray  be  involved. 


_j  i- 

Dor  resell,  A'->ril  1901. 


DR.    H.    GLAASSE1I. 
d  of  apollgiO*  ar«  es« 


PRETACE  TO  SEOOKD  EDITION 

By  additions  and  changes,  I  thinly  that  the  boo::  has  been 
bettered  without  in  any  way  injuring  the  brevity  or  scope  of  the  wxric. 


Dornagen,  Hovenber  1903. 


DR.  H.  CLAASSEH. 


991 1.93 


tfi" 


'  aoirlqv. 

t'.'-'^k  '•'•    •  -rv't  >•«'•'• :-  "  -    vrikf-->:   •^-••r7-~;t 

-.lain-     eu.j.-jJB.  .  .•»**" 

•1  evrD9R  -Mirofft  'ii-  ;riB£i;g  Jio  a^tfvK 

'r\  -     U*    iBOiJ  9'a^'hi    TOOO±£9<J    ! 


,        "»i  p^   I.qi^rr-orro  OP  91- 
er:  eliJlI  j     I  B!  ''r-o  :  T-^im  I«ci*o  --IT 

>  •    :  9i'-r  acr  B*eXwi^ia?       ".3."      s     , 

:i   8*.  •  -.00  oJ-   J^a  s^r^    fei  Ir  r\:s: 

'"^"Jt£?.'.*l /:C  .tSCf 

,:,  •  •  ;•  qrlj-  '  ?r  eJ  .Pjrtjs  oalcrroo  A 

Sixl  -. -•  •    ,^±R  ^BOltc  it  ni  pi  • 

Y»rtt  oxe  »c   ^RJJT  ,nlei9.I  .^errw-r.x.a  erb^::l._c- 

eveilecf  I       .eo/reiiscxs  :l£roce .no 

'*  '  ^?     f  8^""  ft-T  V    ^Zi   ^ITX  VX  *X9x^    flX    9Xu  Q£5    ^ 

oelfi  ov.<5fl  .^fi-3   f  J-oB^rroo  rri.verjoo  ov '.'.:   1 
1   Isnlr-l^o  iRiior:!^:  ?:I7        .p^cetc.'.'Tr  9>.";t  .nc 
••^-re.eni  -."v-;.-5icoJ:Icflcf  e  Ij  .--jt  arf  HJtr  ,,6efiir  e"-T  I 

arf  ricir?"  ."i  e^slcciv   Itioe 


- 


.  HO 


.1091   liir.'A   ,r^<vv. 


HO  IT:         -otr 

.     ---^   :T 
10 


>   P.-COX  I   \,Z 

~t 


-J8AAJO 


Hff 


001 


, 
' 


TRANSLATORS  gQTj . 

Attempt  was  made  throughout  this  work  to  adhere  to  a  "close"' 
translation.    The  only  liberties  taken  by  the  translator  were  the 

<-,  T^  -^  i  1  «•*•*'»•  -7   \- "  -  '* 

omission  .of  a  few  sentences  and  paragraphs,  rrtiich  seemed  to  convey 
unnecessary  repetition.     Appendix  III,  which  contains  nothing  but 
German  tonnage  and  price  statistics,  was  omitted  because  of  its  lack 
of  interest  to  English  readers.    Appendix  IV  containing  the  bibliog- 
raphy was  omitted  because  practically  all  the  references  are  in  foreigr 
periodicals,  none  of  which  are  available  in  this  country. 

The  majority  of  the  translation  Tras  accomplished  during  a 
busy  period  of  construction;  its  present  form  is  so  crude  that  the 
translator  is  well  aware  that  a  fund  of  apoligies  are  essential  to 

•;  s* 

cover  the  work  as  it  now  appears. 

THE  TRANSLATOR. 

Larcar,  Colorado,  July  1905. 


s  ctf  atsrffts  o^       QU.  aJtrO,' Wris^offt    a'atf  BBT 

'•  • .- 

.  J  •:»'•*• 

erf*  eiew  ^O4*l8aflti  e«*  YCT.  Kwfo*  iei^isdiJ  \:Ino  -eriT. 

»  • 

6easea  rfoiriv.v   ,  BrfqBisaiAq  fcnjti"  eebnB^nae' Tval  B  -' 

Bn'JtB^'oo  rfolriw  »XXS^tlMltqqU'  '.not  ' 

,.       »  .    •; 

dBweoocf  Jbe^dMflro  e«w  ,«oJi£ii£B*t  soiiq  h.^B 

•     "    ,  i  •...  •  : 

snlnJtflJri'oo  VT  x±JttT»<piA          .BTsJb^bi  riall?rn3 
nl  atca  Beone.TsieT  efSU1  HB  YllBot'^oeiq  ^B-i/teoecT 

nl  eldeIJtBVfi  STB  floirfw  lo  snon: ', 

t"  •         i  •  •'  ' 

BJ£T  noiJBlafiBiJ  srf^  lo  i£^ioro(;flni  sriT 
erf*  ..*BrM  ^Ainb1  OB  «i  maol  Jnsao-rqr  a* ±      ;nbl^oirrd-onoo  lo  Jbolisq 

"  *' ' 

oj  XB±J-n9B»e  e^fl' »e±sil!o<iB  lo' ftmrt  B  tBfo  etccrB^iisw  aJ:  l 

'        • 

BB  Xiow  ortt  T 

.  .  :• 

.HOTAJ3PIAHT  3HT 

,0£>B10loO     rTBTu 


TABLE        OF        CONTENTS 


PREFACE 

INTRODUCTORY 

CHAPTER  I . 

CHAPTER  II . 

CHAPTER  III. 

O.iAPTER  IV. 

CHAPTER  V. 

CHAPTER  VI. 

CHAPTER  VII . 

CHAPTER  VIII 

CHAPTER  IX. 

CHAPTER  X. 

CHAPTER  XI . 

CHAPTER  XII . 

CHAPTER  XIII. 

CHAPTER  XIV. 

CHAPTER  XV. 

CHAPTER  XVI . 

CHAPTER  XVII. 

CHAPTER  XVIII. 

CHAPTER  XIX. 

CHAPTER  XX. 

CHAPTER  XXI . 


.'•  :'<  C 

*-Klln  T 


6  fit,    l-"36'08 


-i-  Work. 


*:••     r^t  „ .  'Mr  •  t\  •"  on  of  th1"*  FcrX.  ar.''    th*  il  LCI' 

SupervisiontHarvest ing, Storage  and  Siloing  of  the  Beets 

Transportation  and  Washing  of  the  Beets. 

'  O  7"   •  •  "'    '    •  "  1*1  •";  -. 

The  Weighing  and  Cutting  of  the  Beets. 

I 

Di 'fusion. 

Handling  of  the  Pulp. 

The  Purifying  and  Preheating  of  the  Diffusion  Juice. 

Defecation. 

Saturation. 

i 
* 

The  Filter  Press  Station. 

The  Second  Carbonation  and  Filtration. 

Other  Methods  of  Juice  Purification. 

Evaporation. 

Condensation  of  the  Vapors. 

The  Saturation  and  Filtration  of  the  Thick  Juice. 

Boiling  of  the  Thick  Juice. 

Working  of  the  Fillmass. 

Centrifugal  Work. 

Raw  Sugar. 

The  Production  of  White  Sugar. 

The  working  of  the  Syrups 

Methods  of  Purifying  the  Green  Syrups. 


8  '-T  *  "3 '  *  M  0  '0       '«L  0      "9.  J  '  9  A  T 


J  lo 


•»±tn, 


.-I 


erf*  1o  sfiitteB^  IWTB 

.8*9sa  sr:*  1o  sni JtoO  -JWIB  sn£«fe±e¥  9riT         .III 

.  noxfej^l"  -i'ij  •  VI 

.  <jli/*l  I9rf*  lo  3ftl'IJE>n/?H  .7 

srf*  ^o  sirUBorfeocI  Jbns  snJt^iiiLf5!  prfT          -.'IV 

.  IlV     'H!3[T^.\ii 
1 1 IV 
.XI 

"B.TB  nd'x*BnocftcBO  BnooeS   orfT  .  ;-.X     fl^TT^AHO 

ebiirL  lo  bJ5vorf*9M  isrl*0 


.  eioc[BV  fe'ild-  -"fo 


.  eolih,  •jf'bi-ftT  erf*  ^fo 
'Sifif  56 


.  IX 

-,IJX      HST'IAIIO 
.IIIX      H 
.V-IX 

.VX 


-;.  IIV-X     Ir 


"rtbatO 


-.iGsi/a  -v;Bfl 

o  .tVi^oiffeo'-rq'-erfT 
»H^J  •  I'o  '  gnl  iTi'c  7  ''erf  T 
*  tb 


.•XIX      H1T1AHD 

-.  .;XX 
•/IXX      H,T 


CHAPTER  XXII. 
CHAPTER  XXIII. 
CHAPTER  XXIV. 
CHAPTER  XXV. 
CHAPTER  XXVI. 

CHAPTER  XXVII  . 

CHAPTER  XXVIII 
CHAPTER  XXIX. 
APPENDIX   I . 
APPENDIX   II . 


Molasses  and  its  Utilization. 

Boiler  House  work. 

The  Line-Kiln  Work. 

Heat  Losses  during  the  Work. 

The  Supervision  of  the  Fork  and  the  Determination 
of  the  Loss  of  Sugar. 

General  Criticisms  on  the  Management  and  Supervis- 
ion of  a  Beet  Sugar  Factory. 

The  Value  and  Use  of  the  Waste  Products. 
Analyses  of  Beets,  Juices  and  Sugar  Products. 
Formulae,  Tables,  and  Data. 

Calculations  and  Diagram  of  a  Heating  Installation 
showing  the  Heat  Balance  of  a  Sugar  Factory. 


.noiJ6s.tI.tJU  8*1  .brie 

.jfioT'  sei/oH  lelioa 
.XioW  nllX-QatJ  orfT 

•  °  '  •-' 

srtt  gnlrj/fc 


»rf.t  JbnB  XaolT  erfcf  ^o  noiaivisctirS  6riT 

lO    88OJ    SrfJ    10 


-8lvieq[i/8  Jbne  Gnomes  Bfrj3.f  ertt  no  a 


"io  no±. 
arf^  lo  eall  bna  sirlBV  ariT 


a  lo 

TB3JJ8    fl    10    fJOflBlBS 


.EOlCffiT 

Jbns 


.IIXX 

J. 

.  IIIXX   K3TIAIIO 

v  •'•-• 

.vixx  na 
.vxx  r 

.IVXX 
.  IIVXX 

I I IVXX   H3T1AHO 
.XIXX  H3T1A1IP 
.  I      XIOITS^A 
.II      XI 


-  ^8 


p_  it  _r  F  A.  _c  JR. 

For  the  operation  of  a  well  constructed  Beet  Sugar  Factory, 
a  beet  rich  in  sugar  in  the  first  and  most  important  consideration. 
TCith  this  end  in  vien  the  manufacturer  of  sugar  must  strive  to  urge 
.  the  beet  contractor  to  cultivate  in  such  a  way,  that  he  can  obtain  a 
Sufficiently  large  tonnage,  a  large  amount  of  sugar  and  a  pure  juice. 
The  surest  tray  in  Thich  one  can  obtain  this  object  is  for  one  to  pay 
for  the  beets  not  only  by  weight,  tut  also  on  their  sugar  content; 
unfortunately  this  method  is  not  practiced,  as  generally  as  should  be. 
"^  One  must  be  milling  to  ?ive  to  the  contractors  a  seed  that  is  well 

adapted  for  the  ground.   At  the  sr.;:'e  t~''.e  the  farmer  should  be  thorough- 
ly instructed  in  the  prone::-  uethodc  of  fertilisation  and  preparation 
of  the  soil. 

A  beet  rich  in  sugar  which  yiel-'-.o  a  pure  juice  is  under  all 
conditions  worth  r.iore  than,  a  beet  v;hinh  gives  impure  juice,  or  than 
one  poor  in  sugar.   Under  the  latter  conditions,  the  loss  of  sugar- in 
working  is  higher,  and  the  cost  of  wording  just  as  great,  if  not  great- 
er, because  of  subsequent  difficulties  in  running.   The  sugar  content, 
the  purity  of  the  beet  and  juice,  do  not  depend  entirely  on  the  condi- 
tions which  ~;an  controls.   One  has  to  contend  with  c  lima  tic  and  soil 
conditions.  TTheve  the  climate  allots,  one  should  allow  the  beet  har- 
vest to  rer.ain  in  the  field  as  long  as  possible;  at  least  until  the 
advent  of  the  frost a,  for  the  longer  the  period  of  vegetation  lasts, 
the  nore  sugar  will  gather  in  the  beet,  the  purer  will  be  the  jtiice  and 
the  higher  the  tcnnago.   All  th^se  questions,  important  as  they  are, 
are  minor  consideration:;  for  tl-3  '.ianufaotvrer,  when  the  delivery  of  his 
beets  begins. 


.  •:  •• 


•         - 


CHAPTER  I  - 

% 

SUPERVISION,  HARVESTING,  TJ'OF.AQT1  A7H3  SlTiOITTG   0?  THT°  •  sBI3!T.6 ;.  -,'_• 

The  time  for  starting  the  campaign  does  not  de-perifl.;  eTitirelTy;  oil, 
the  ripeness  of  the  beets,  out  also  on  the  quantity  and  the  ease  rrith 
which  they  can  be  worked  in  the  factors'-.   If  a  factory  has  &  large 
crop  to  work,  so  that  the  campaign  lasts  lor.--,  it  should  begin  vri-th 
the  \7ork  as  soon  as  possible.   The  beginning  or  middle  of  September  is 
best;  as  soon  as  the  sugar  contents  of  the  Leets  vzill  warrant  their 
being  worked.  To  decide  this  point  it  is  essential  to  make  tests  of 
the  beets  in  the  field  froa  the  end  of  August  until  the  time  cf  ripen- 
ing. 

If  a  factory  has,  however ,  only  a  small  crop,  the  campaign 
aho\ild  be  delayed  as  Ion:;  as  possible,  so  that  ripe  beets  are  worked 
fron  the  start.   In  short,  the  vrork  must  be  no  arranged  so  that  one  can 
obtain  the  largest  possible  amount  of  sugar  fro:.;  the  beets.   If  too 
early  a  start  is  made,  one  encounters  the  difficulty  of  unripe  beets, 
poor  in  sugar;  by  start inr  too  late  so  th?.c  the  beets  are  stored  too 
long,  nuch  of  the  sugar  is  lost  by  deterioration  into  starch. 

In  southern  countries  ^here  beet  culture  has  been  established, 
other  conditions  govern  the  harvesting.   The  beets  ripen  there  very 
rapidly  in  sur.mer  and  :..ust  then  be  worked  as  scon  as  possible,  before 

If 

the  rainy  periods  of  autumn  start  a  net?  growth,  and  the  sugar  contents 
of  the  beets  deteriorates  into  starch.   Besides  this,  in  countries 
vrlth  early  and  periodic  frosts  one  :.;ust  arrange  the  harvest  so  as  to 
have  all  of  the  beets  out  of  the  ground  before  everything  freezes. 

A  regulated  delivery  is  often  arranged;  in  fact  many  factor- 
ies state  definitely  in  their  contracts  havr  many  beets  are  to  be  de- 
livered each  vreek,  even  each  day.   But  not  all  factories  are  in 
.  Position  to  follow  such  a  plan,  for  the  sugar  manufacturer  is  often 


V  •.  » 

:••:•  •  ;i    :•%?.    V-, 

•*•*•»-•*       «••.•••,     •• 


•  - •'.  i 


• 


-^V;A'^  v..*3.9r. 


confronted  with  gr<r?.t  pr-oMens  aiui  troubles  in  'the  factories;  in 
eonsequ.ence ,  many  plants  can  only  l"y  ciOwTi  general  rules  for  this 
supervision:  while  others  follow  none  at  all,  tut  arc  compelled  to 
take  the  beets  whenever  they  are  delivered. 

These  different  conditions  must  be  considered  in  harvesting 

• 

and  storing  the  beets.   With  a  well  regulated  supervision,  no  large 
storage,  for  the  beets  is  essential,  it  is  only  necessary  to  have 
storage  for  one  day.  Where  deliveries  cannot  be  controlled,  the  beet 
bins  must  be  larger.   Beet  bins  that  are  too  large  are  a  source  of 
injury,  particularly  so,  when  provided  with  beet  troughs  thst  carry 
hot  or  warn  water.  Under  such  conditions,  the  beets  lie,  not  only  days 
but  weeks,  in  a  warm  vapor  and  deteriorate  so  tr. >t  they  are  not  only 
difficult  to  work  but  give  a  dark  juice  and  a  low  yield  of  sugar. 

Storage  piles  for  bceto  are  laid  on  the  ground,  or  under  it, 
in  so  called  beet  cellars,  which  are  Cither  thatched  or  left  open. 
Beet  cellars  are  undoubtedly  the  most  economical  fern  for  the  unload- 
ing of  the  beets,  and  the  delivery  of  the  sairc  into  the  bins.   It  is 
of  little  importance  whether  or  not  the  "bins  are  covered,  provided 
the  beets  do  not  lie  too  long.   For  storage  of  beets  delivered  by  rail, 
the  side  walls  of  the  bin  should  not  be  higher  than  the  floor  of  the 
car,  30  that  the  beets  can  be  shoveled  out  of  the  doors  readily.   The 
wider  the  bins  are,  the  steeper  the  sides  should  be,  so  as  to  insure 
the  beets  falling  into  the  troughs  readily.   The  position  of  the  bins 

« 

should  be  such  that  the  cars  can  be  easily  and  quickly  handled. 

A  very  important  problem  in  the  delivering  of  the  beets  is 
the  determination  of  the  amount  of  adhering  dirt .   Sometimes  this 
determination  is  merely  estimated;  most  often  though,  a  precise  deter- 
mination is  made  for  a  reliable  result.   The  beets  are  dumped  out  in 
such  a  manner  that  25  to  50  kilogram.;.;  are  caught  on  a  beet  fork.   A 


" 


->;V?J  T- 


'?£f 


^ 


«3r 


-     .    - 

-    ' 


sample  is  taken  from  each  wagon,  the  heads  are  chopper*,  off  and  the 
beets  brushed  and  Trashed.   Since  it  is  impossible  to  obtain  closer 
than  a  quarter  percent  tare  in  each  test ;  with  car  beets  it  is  best 
to  take  several  samples.  The  strictest  control  and  supervision  in 
the  tare-room  must  be  maintained,  in  order  to  keep  peace  between  con- 
tractors and  factories. 

In  the  determination  of  dirt  by  Trashing,  a  deduction  of 
must  be  r.oade  for  the  water  adhering  to  the  beets.   The  heads  should  be 
cut  off  directly  under  the  leaves;  when  the  beets  have  tops  that  are 
large,  .green  or  -fv.ll  of  holes,  it  is  essential  to  take  a  deeper  cut. 
The  green  portion  of  tiie  beets  and  that  full  of  holes  is  poor  in  sugar 
and  gives  an  impure  juice.   Frozen,  injured  or  rotten  parts  of  the 
beets,  so  far  as  they  are  due  to  the  farmer,  are  cut  out.   Injury  to 

» 

the  beets  during  transportation  to  the  factory  is  borne,  as  a  rule,  by 
the  factory.  One  of  the  r.ost  annoying  difficvilties  in  transportation, 
is  a  sudden  a  no.  heavy  frost,  that  not  only  freezes  the  oeets  but  makes 
the  unloading  alr.iost  impossible.  Frozen  beets  must  be  worked  immedia'te- 
ly  because  they  spoil  very  rapidly  on  thawing.  Long  exposure  to  cold, 
even  to  -1°  G.,  is  readily  endured  by  the  beets  without  freezing . 

By  exposure  to  a  slightly  greater  cold,  they  freeze  together 
without  an  actual  freezing  of  the  roots.  The  freezing  first  shows 
itself  by  the  destruction  of  the  cells.   Beets  which  remain  in  the 
earth  protected  by  their  own  covering,  can  stand  heavy  frosts,  and  even 
long  periods  of  cold,  with  little  or  no  damage;  but  on  uprooting  they 
must  be  worked  immediately.  Practice  has  shown,  that  beets  rich  in 
sugar,  which  generally  have  a  firm  structure,  are  less  easily  injured 
by  cold  than  beets  that  are  poor  in  sugar  with  soft  flabby  flesh. 
Where  beets  have  to  be  transported  in  ships,  care  must  be  taken  to  have 
them  uncovered,  and  the  beets  should  .remain  in  the  holds  as  short  a 

while  as  possible,  for  they  easily  heat  &.i.d  then  work  poorly  anc1  give 
a  dark  bad  juice. 


•fc 


d  TBO  rfJ 

:.-      '     f  .'«>.'     -; 

IMIB  IOT^HOO 

--''•          '• 

•* 


M9  .-i 


' 


y  £rtoj      .  t.;ti  -jf;.-i.t  no  V-DiT.;.  r  ".T 


'  exff 

.     •          J   '  • 

.oi;itT  a^d 

"e  6rr'6     BJ-toil  Yv*»fl  i>ni^B  r 
ri^  yifj'ooiiiw  no  fird   ,-^an 

,t    rrnroriE 
sis   TeT: 


a   oJ    ••• 


''      TO    !i ' 


•  ••  i-    r  t~f* 

..       . 


1R. 


-  •    ,.. 


The  siloing  of  the  beets  at  the  factory.  Those  beets  which 
cannot  be  utilized  immediately  on  delivery  nust  be  siloed  or  stored  in 
houses.  In  choosing  a  method  of  storage,  one  raast  talte  into  consider- 
ation the  loss  of  sugar  and  the  cost  of  covering  etc.  A  definite  loss 
of  sugar  occurs  by  long  siloing,  for  the  beets  breathe  as  long  as  they 
are  sound,  and  the  sugar  stored  in  then  is  the  r-aterial  v;hich  is  utiliz- 
ed in  their  breathing.  The  essential  point  in  storing  beets  in  the 
silo,  is  that  they  be  stored  as  late  in  t::e  season  as  possible;  under 
no  conditions  before  the  riddle  of  October  and  then  freshly  harvested 
and  uninjured  by  cold.  It  appears  to  be  best  to  store  the  beets  in' 
SUP 11  covered  rounds;  even  beets  to  be  used  for  seed  culture  are  stored 
in  this  manner.   This  uethod  is  izvpractical  though  for  the  factory, 
"beosruse  it  talces  too  nuch  roon  and  is  too  costly.   The  methods  in  use 
33*6  those  of  large  earth  silos  or  piles.   In  ::.ild  clir.ates  large  un- 
ccrvered  > iles  are  preferable,  because  by  such  ireans  the  losn  of  sugar 
is  snail  and  but  little  space  and  la  cor  are  essential. 

Beets  suffer  but  snail  changes  fro:..  sr.iall  ar.ount^  of  cold 
and  later  thawing,  when  they  lie  unmolested.   Even  after  heavy  frosts 
and  sudden  thaws  only  the  top  layers  are  injured-  for  the  cold  enters 
into  the  pile  cut  slorrly.   In  r.ild  clirates  the  loss  of  beetn  by  thaw- 
ing and  subse<Tuent  rotting  is  very  sr.all.   The  beets  should  be  properly 
dl£rtrii3tit-ed  on  the  piles  with  a  smooth  even  surface  on  top,  in  order 
tc-errpose  as  small  an  area  as  possible  to  the  weather.  Attempts  are 
Often  u3a<*.e  to  shield  the  beets  under  roofs.   Those  protecte-1  in  this 
.J3*nner  show  a  higher  sugar  content  than  those  left  uncovered,  because 
tbey  lose  sore  in  weight,  but  the  actual  loss  in  sugar  does  not  amount 
to  much.   In  localities  where  the  beets  gain  in  weight,  roof  coverings 
are  to  be  recormended.  Tfnere  the  beets  suffer  no  deterioration,  the 
Covering  is  hardly  warranted  because  of  the  cost.   In  places  with  heavy 


. 


r.rrcvr  vd  ». 


r 


>i 


- 


..:-'.. R  . 


and  early  frosts  the  piles  must  "be  covered,  but  the  "best  method  13  to 
use  large  earth  silos  or  beet  cellars  provided  with  ventilation.  The 
cellars  serve  their  purpose  best  when  the  period  of  siloing  is  not  too 
long  and  the  beets  are  dry  and  have  dirt  adhering  to  then.   In  southern 
countries  where  the  temperature  is  high  during  the  period  of  working, 
the  beets  alter  very  rapidly  and  become  bad  very  quickly. 

In  all  methods  of  storage  there  is  a  greater  or  less  alteration 
in^ we±gfat ,  usually  a  decrease.  Only  such  beets  as  are  subject  to  rains 
and  moisture  of  the  earth  or  those  which  are  kept  on  the  bottom  of  the 
pile  absorb  much  weight,  that  is  when  they  are  harvested  in  dry  weather. 
The  loss  in  weight  iu  to  some  extent  proportionate  to  the  dampness  at 
the  time  of  harvesting  and  siloing.   The  more  the  air  is  witheld  from 
the  beets  the  warmer  the  center  of  the  storage  piles  will  be.   In  cov- 
ered and  ventilated  piles  or  cellars,  the  loss  in  weight  is  at  the 
greatest  5  to  10$. 

Tho  loss  in  sugar  of  siloed  beets  is  proportionate  to  the 
temperature  and  the  differences  of  moisture  in  the  piles  ancL  in  the 
atmosphere,  and  also  to  the  extent  of  ventilation.  The  actual  loss 
in  sugar  per  day  is  about  .010-. 012$  in  large  uncovered  piles,  .012  - 
.017$  in  ventilated  piles,  and  .019$  in  large  earth  silos.  These' con- 
ditions prevail  in  mild  climates  where  the  average  temperature  during 
siloing  is  about  5°G.  ,  and  the  period  of  siloing  lasts  from  the  end  of 
October  until  the  middle  of  December.   Those  figures  are  for  sound 
uninjured  beets.   Injured  beets  or  those  from  which  the  tails  have 
been  broken,  those  which  have  been  too  heavily  topped,  and  those  which 
have  been  mutilated  with  the  fork  or  hoe  in  unloading,  lose  far  more 
sugar.   They  suffer  a  large  shrinkage  and  are  subject  to  maladies  such 
as  Phoma,  Rhizoctonia  and  Sclerotinia.  T/hen  beets  continue  to  grow 
during  periods  of  siloing,  it  indicates  that  they  are  stored  too  warm 


el 


I    .  ^:    ' 
'f*    :  , 


">Sif 


oot  *orr  EI  r.'t-to 

-  ""•• 

y    r.3    .  .::S. 


*«r^r-! 


,     • 


i  sis 


3!  a- 


oli?  Jb 


o« 


,'  .• 


x*    cyorcv 
i  --.  • ./   .• 

">r*j  rit   *»ITB   e 

HCoI-lBir^ss.; 


-.1    V 


ftc!    .       .       . 
' 


*- 


« 


roecfs 

"  €30! 


J- 


' 


and  too  damp.  Fith  the  formation  of  shoots  there  is  a  stronger  breath- 
ing with  big  changes  in  composition  and  great  loss  of  sugar.   In  the 
shoots  themselves,  there  is  little  sugar,  since  their  weight  is  made  up 
of  a  definite  percentage  of  starch  from  the  beets,  and  they  contain 
only  from  3  to  4$  of  cane  and  invert  sugars. 

The  temperature  in  the  interior  of  the  pile  is  about  that  of 

s*  * 

the  exterior  atmosphere.  All  temperature  changes  in  the  atmosphere 
are  readily  noticeable  in  the  piles  and  silos,  in  the  uncovered  piles 
more  so,  naturally,  than  in  those  covered  uith  earth  end  protected  from 
the  atmosphere.  Since  by  breathing  of  the  beets  heat  is  developed, 
the  teorperature  in  the  piles  becomes  slightly  higher  than  the  average 
temperature  of  the  atmosphere.  The  greatest  differences  occur  when 
the  air  is  Kept  in  motion.  By  the  perservation  of  t*;e  beets,  an  increase 
in  the  organic  nonsugars  in  the  juice  is  prevented,  while  the  sugar 
and  the  insoluble  non-sugars  remain  in  such  condition  that  they  can  be 
separated  in  the  worlc. 


-•-  6  :- 


irrro     erft  rttl?     .qtatafc  «<*f  fina 

..,-..  .•  -f  ».  ;   •--••'..-:  '» 

•nrrm    **n   ai»oT  ~o    ^R    TtMfrrxv 

~   .>      HA          • 


tpi  ^ac  el 

norl  rloojB^n  lo  »ss*n««dq[  s^irJT^  A 

t-igvnjt  firs  ©TTBO  lo  ^tf  of  E  3rt«l 
.'l^"  ti/0-Js..aI  ©liq  drft  ^o  iCi^aar.i:  »rf*  ui  fttj/tfneqpapj-  erfl 


'  tfiiJ  ni   ,80lia  Jbns  eellq  9fl*  ni  el 


tl  JteJos.fonq;  J&ra  .fUnce "  iiJixT  hsrtovoc  Sfcorii'  nl  nurfi1   ,'cllBiy^an 


^  ortt  lo  ^'rririJe^Td  '^cf  ecnlS     . 

-.--, 
t»TB-.  »£V  Karl*..  Tftrisi^  -OOOQ   Bolici  9f£^  rj      -  c^Btwj^ftl  MLt 

..':*  ••-..  -    .-  >.     .,  .-<    -  -•.-. 

.w  jx,j-o6  «»pn»serjl:s  'J-OO^SOIT:   '».-lT    .  .  »T3fi<po^Jfl  ^rl^ 

"'^'*^  to  fio-tJiBvrfHstoQ  artt  YC!  "  .noi^or  ;f>  nf^x  tJ: 


•tf  .IBS  feju'^  -7^.1^  ";;.q>i  f  if>r:or.  "  rj:'  r-aift".  'B&?  i>n 


CHAPTER  II. 

TRANSPORTATION  AND  WASHING   OP  THE  BEETS. 
TRANSPORTATION  FROM  THE  BINS  JFO  THE  FACTORY. 

Formerly  beets  rrere  carried  from  the  storage  piles  to  the 
wash-houses  by  small  cars  or  by  means  of  baskets.  The  practice  in 
vogue  today  is  that  of  floating  the  beets  into  the  houses  by  means  of 
troughs.   The  troughs  are  arranged  in  the  center  of  the  bins  so  that 
the  beets  fall  down  the  sides  and  into  the  water  with  little  atten- 
dant labor.  The  bottoms  of  the  bins  are  nade  either  solidly  or  of 
lattice  construction.  In  the  latter  case,  dry  earth  and  debris  falls 
through  the  interstecies,  and  the  troughs  do  not  have  to  carry  so 
much  dirt  to  the  washing  machines.  Another  advantage  is,  that  one  is 
able  to  remove  the  dirt  from  under  the  bins.  However,  under  conditions 
where  damp  weather  prevails  during  the  period  of  harvest,  the  mud 
surrounding  the  beets  renders  the  lattice  bins  almost  wholly  useless. 

The  troughs  are  constructed,  as  a  rule,  out  of  brides  with 
oement  lining  on  the  inside.  Where  movable  troughs  are  desirable,  iron 
is  used.  They  are,  as  a  rule,  about  500  -600  m.m.  high,  and  from  300  - 
500  m.m.  broad.   On  the  upper  edge  there  is  a  "set  back"  for  the  cover 
boards,  which  are  of  wood,  sheet,  or  cast  iron.   In  most  cases  the 
troughs  are  set  on  a  grade  of  .8  -  1.0^,  on  straight  stretches,  and  1.  ~ 
1.2$  in  the  curves.  When  the  beets  are  dirty  and  covered  with  weeds, 
leaves  etc.,  the  grade  has  to  be  greater.  For  the  proper  operation  of 
the  troughs,  the  beets  must  not  be  dumped  in  at  more  than  one  place  at 
the  sane  time,  and  the  point  of  delivery  must  be  free  and  open.  If  the 
water  does  not  run  away  freely,  the  lifting  device  must  have  sufficient 
Capacity  to  take  the  water  away  fast  enough  so  that  it  does  not  back 
up  in  the  trough.  The  slightest  obstruction  in  the  trough  blocks  not 
only  the  beets,  but  stones  and  sand  as  well,  and  causes  very  aggravating 


:fi  rf 


'     "     3T'  I'?*'-   •  ' 


-ao-ri 

-\3  10.  erifso  Iljw 


tr-     .'-".-   -.; 

BTTe.  ?" 


erfi  o^fri  ^rrs  89J&ia  acfr  r^rob     CB 

••«•.  J      '  ••; 

ef-srr  d*C  i  iwiltr  •*U  la  isSot^o.l-  6rfT        :  0.^/5; 

,- 

lTd^Jb  fens  dJ^s«  Ttfi  .,9080  i^^tfll  sitt  foirt^»rr( 

*  "  '  "  •'*:,..'— 

^•0.1.          s-lsi/ia^  '  T.aet'bo^Bisfn  rt 


lo  ^q   a-rf^  sri-a/fc  §-Iiffv  >^Tt  I- 


.  %cf£bcs 

?.  fOJT  ^E>    •>?;  •» 

f  fnl  a  a&  .  «.s  i  e.;  i   9rf*  «ro  -sain  i  I  ^.  ::o« 

:  jfens  ,r&-f'd  .ct.a  003-  005  j-irods  .elurr  s  s^.,.  ?>i«v  xe.lT    ...Jbeaif 


^ 
A»ridL  i  '.ftp1  ^f*js.    ?oow  cioitl^.vr 

'"•  •  ;• 

"i  •5rt«...t8o£ott>rj8  J'.l^-fir.J'B  rto-,^  -  A.  -..lo  -.••fcfi'rv'  if  :TO'  itefi   '^ 

,.a£:?«r?  rteiw  jb.OT-> 

....  .''.-'. 

fflst 

a-'e^JBi'q:  a.to  ,  iqp;  *4^ajl)  6cf'  ton    .fcur!  s^sod  art*    :'art:»i 

-  .  ,  ••*  ,-. 

XLinc  K!  8K3  it^,  fefe  ^o  tnloi*rt*'  Jb«aMJ: 


6n  aeoJb  ft  ^B'J  o« 


- 

3B  orifis  lae  HsaotfEK^rtf  .^Bii-   : 


delays.  The  aoptOlt  of  water  to  "be  used  depends  on  the  amount  of  oeets 
to  be  carried  into  the  house,  the  size  and  grade  of  the  trough.   If 
.  there  is  an  insufficiency  of  water,  the  size  and  grade  of  the  trough 
ia  of  greatest  importance.  The  water  utilised  for  floating  in  the 
beets  is  usually  taken  froia  the  condensers.  Fhen  this  water  is  cooled 
anc.  used  again  in  the  factory,  it  is  necessary  to  use  the  vre.ter  from 
the  cashing  machines  after  settling  the  dirt  out  of  it. 

It  is  apparent  that  quite  a  loss  in  sugar  occurs  by  the 
"beets  reiiaining  sore  tir/.e  in  warn  water  in  the  troughs,  bxit  these 
losses  are,  as  a  rule,  snail.   The  average  results  show  that  vatr;  100 
Parts  beets,  in  a  trough,  220  m.  long,  with  healthy  beets  and  war:.! 
water  (40-45°C.)  the  loss  is  .02-. 03^,  though  sometimes  as  high  as 
.05^.   Y7ith  frozen  or  injured  beets  or  warmer  water,  the  loss  is  .  1  - 
.57$. 

Under  usual  conditions,  the  loss  of  sugar  in  the  troughs  is 
snail  enough  to  be  negligible,  particularly  so  when  the  troughs  are 
short  and  the  water  cold.   The  losses  depend  on  the  length  of  the  troughs, 
the  tine  of  immersion,'  and  the  temperature  .of  the  water,  tfith  frozen 
beets  as  well  as  those  lumped  together  by  dirt ,  cold  rater  cannot  be 
used;  the  frosen  dirt  and  debris  has  to  be  thawed  out,  and  under  such 
conditions  the  loss  of  sugar  cannot  be  considered.  During  the  inver- 
sion of  the  beets,  they  absorb  some  water  and  increase  in  weight, 
wilted  and  dry  beets  more  so,  of  course,  than  those  that  are  fresh. 
The  absorption  rarely  exceeds  more  than  1/2  to  1$. 

A  little  distance  before  the  point  of  delivery,  stone  3atchers 
of  various  construction  are  used.  An  undercurrent  of  water  which  sep- 
arates the  dirt  and  stones  from  the  beets  is  often  installed.  Prong 
arrangements  are  used  to  catch  leaves  and  straw,  particularly  the 
material  that  floats  on  top. 

-•£> 


v 


^4  ??•*-?£">:: 

i.^M*Vii2*  '.• 
;ib  •:?>*.•  -.     -  o-fs 


.        :?Q.5i  ;a>.tj'  _ 

..^.-.:  ...-.'flA    '       :£U^:f.     r.B 


.;j7--f 


BffcJ;-  3^ 

-  -  .'.:.'**• 

6i;:o 


ro.  v*n*-     : 


1  1  n  s  ^ 


h~sq;  r  WBT 


arfJ 


The  transportation  of  the  siloed  beets  is  usually  managed,  by 
use  of  wheel-barrows,  though  movable  troughs  are  used  whenever  possible. 
These  are  arranged  so  that  they  can  be  pushed  to  any  desired  spot  and 
the  beets  are  thrown  in  by  hand. 

The  best  means  of  taking  tlie  hot  oondensor  water  to  the  beet 
troughs  is  in  open  channels.  Pipes  are  not  only  too  costly  but  are 
often  obstructed  by  a  deposition  of  scale  from  the  hot  -.rater. 

The  Trashing  of  the  beets.  Tlie  troughs  discharge  directly 
into  the  crashing  machines  or  are  provided  with  lifting  devices  in  the 
form  of  wheels,  screws,  or  bucket  elevators,  which  lift  the  beets  either 
alone  or  with  water.  Before  the  beets  enter  the  washing  machine,  they 
nust  be  freed  from  the  water  of  the  troughs,  so  that  the  dirty  "water 
does  not  contaminate  the  fresh  water  of  the  machine,  llany  factories 
use  unclean  water  for  washing,  such  as  the  drain  water  fro:.,  the 
diffusion  battery  and  pulp  presses,  or  clarified  drain  water  fror.  the 
house.  I^resh  warn  water  should  be  used  whenever  possible  so  as  to 
avoid  talcing  annoying  skums  into  the  battery,  which  spoil  the  juice. 
Under  all  conditions  the  beet  should  finally  be  washed  under  clean 
water . 

The  washing  machines  used,  are  long  Machines  with  radial  arms, 
with  large  spaces  for  catching  stones.  Drum  machines,  because  of  their 
difficulty  in  working  are  no  longer  used.  Vertical  cylindrical  machines 
have  been  used  because  of  their  ability  to  get  rid  of  the  stones ,  straw 

» 

and  leaves ;  but  since  the  beets  are  now  freed  of  most  of  their  debris 
in  the  troughs',  these  machines  are  not  much  in  vogue.  The  washing 
machines  serve  their  best  purpose  in  protecting  the  knives  and  so  fur- 
nishing better  cossettes. 


"    •  :    "''•  :'3l  ''Ltst 


''      '•'  '  I'-'e 

-  • 


\;Xno  -'^ort 


.        •;.  ,  ,r^rf93'-:: 

•  ,~     •  f    -  .•  - 


- 


^  '^flfoffit        .  e/"i5^ra..  JascJ  srTT 

3  e^qi'^*'  .  elerjr;.\-(o  r.rnjo  rrl   ai 

- 


LLt^.iLvAit-'^t'"-6'vi'  -:.s  '-i^  '  as:  In.c'ji'Tf  ?  r  >  .-r.-   ori?  otr 

ro.er-!3ace    . 
IE  .  %r  srit  t-^jro  pt^o?   sa^   9**o'tci3      .'lejiw 

.*-.    «»»•." 

^fjr-1^  OB  ^urlsi/ci^  *»-Or  ^o,-  i-^r^-  orl^f    ::pt^ 
;        :-?,,''  •.'•.-.:•.,.- 

.er  eti*  rS&ei^  ^ 

' 


10 


^ 


irre 


snails 


•>.         -'  -          -vi.  •'•i' 

V  r 


.' 


:.  '5   : 


CHAPTER  III. 

*      r  c   N  cj 


From  the  Trashing  machine  the  beets  are  lifted  by  means  of  an 
elevator  into  a  storage  "bin.   In  early  days  it  was  considered  essential 
to  dry  the  beets  as  well  as  possible  after  talcing  then  from  the  washer, 
because  they  passed  directly  to  the  pay  scales.   This  method  is  no  long- 
er in  use,  but  it  is  still  important  to  drain  them  as  much  as  possible, 
in  order  to  ;ret  Off  the  dirt  and  sand  that  remains  suspended  in  tie 
vater  and  injures  the  cutters. 

Many  different  Icinds  of  weighing  machines  are  in  use.   Most 
factories  do  not  weigh  the  "beets  after  washing  them,  but  taXe  the  rough 
weight  fron  the  -agon  scales  after  do'luctin::  the  tnre,  for  the  amount 
of  beets  worked;  or  else  calculate  tho  a.  ount  frorj  the  diffusion  juice. 
Both  of  these  methods  are  entirely  unreliable,  and  the  only,  correct 
way  to  Know  the  amount  of  beeto  worked  is  to  weigh  the  beets  after 
washing  then. 

Since  reliable  rrei  sheas  ters  are  difficult  to  obtain,  it  is 
best  to  utilise  automatic  scales  which  insure  accurate  control,  and  in 
the  end  are  cheaper  than  manual  weighing. 

Prom  the  scales  the  beets  fall  into  the  cutter  or  into  a  bin 
from  which  they  are  elevated  into  the  slicer.  Flier  e  space  and  height 
permit,  the  first  method  is  preferable,  for  the  cutter  c?n  be  filled 
more  readily  and  evenly  and  can  be  Kept  constantly  full,  a  condition 
that  is  absolutely  essential. 

The  cutting  of  the  Eegt?.   The  boots  nro  nowadays  cut  of 
sliced  into  cossettes  by  moan?  cf  a  revolving  horizontal  disc  fittad 
with  a  number  of  Knives.   Centrifuge.  1  cutters  fj'o  cut  sparsely  used. 
Of  late  a  drum  machine  is  coming  into  uoc,  the  xcr.ives  of  which,  are  set 
on  the  periphery  of  a  drum  that  revolves  or.  a  horizontal  axis.  The 
beets  fall  through  a  slotted,  opening  in  the  drum  and  are  pressed  by  a 


•     I     !t  H  ? 


•v  "io 

- 


•.  ".'*'  '    0  *•• 


'•.'K. 


Jt/o   8' 


*« 


crescent  like  baffle  plate,  onto  the  knives.  The  machine  shottld  work 
easily  and  give  a  long  cossette.   The  ordinari'  machines  differ  from 
eaoh  other  only  in  size  and  arrangement  of  the  space  above  the  cut- 
ter disc. 

The  diameter  of  the  discs  is  not  greater  than  1200  -  1500m.ru, 
though  in  other  countries  they  are  sometimes  extended  to  2500  m.m. 
Small  wheels  are  run  at  a  speed  of  100  -  150  R.P.M.,  while  the  large 
cutters  are  run  as  low  as  50  R.P.1.1.   In  general,  the  large  cutters 
revolving  at  a  slow  rate  of  apeed,  give  the  best  cossettes;  but  more 
time  is  consumed,  in  the  larger  machines,  changing  knives  and  removing 
rocks . 

The  otitters  are  usually  driven  by  means  of  belts,  though  there 
are  some  machines  driven  by  individual  steam  drives,  or  electric  motors, 
in  order  to  control  the  speed.   Such  arrangements  are  useful  bv.t  expen- 
sive. 

Over  the  cutter  disc  is  a  cover  which  must  not  be  placed  too 
close  to  the  walls,  or  the  beets  will  bridge  over  the  knives.   The 
sllcer  should  be  designed  so  that  the  greatest  possible  amount  of  beets 
should  fall  on  the  knife  boxes.   The  cutter  consists  of  two  concentric 
cylinders  with  only  enough  room  between  them  for  the  knife  boxes. 
This  space  should  be  a  trifle  wider  than  the  length  of  the  boxes.   It 
is  best  to  make  the  inner  cylinder,  or  cone,  a  low  convex  cap,  so  th?.t 
the  beets  Till  slide  off  readily  onto  the  knives.   The  outside  cylin- 
der shoxild  be  from  1.5  to  2  m.  high,  so  as  to  give  as  large  a  storage 
as  possible  above  the  knives.  Over  the  cutting  space,  attached  to  either 
the  outer  or  inner  cylinder,  there  should  be  a  number  of  baffle  plates 
to  prevent  the  beets  from  sliding  around  with  the  knives.  When  the 
fall  of  the  beets  is  unhindered,  the  cutters  can  be  run  more  rapidly. 


;O 


[  ^cf  to 
10    fRf. 


•   .-.-  T    -s 


rfcr? 


v 3  rl 


iv-    r  r 


e 


8E    OV-:*"-    Oj 

1  ''i     ^il  ^  j 

•  r 
J' 

•  '"  r»>f    01*"+     ~f  * 

-   .  i  -N        JiiV       .).  , 


V  ftr*-    ~'f 


ec 


The  outer  cylinder  should  be  provided  with  doors  for  the  renoval  of 
foreign  matter  such  as  stones,  iron,  vrood  or  coke;  and  should  also 
have  a  nui'ber  of  holes  through  vrhich  one  can  sties":  iron  rods  to  keep 
the  beets  from  falling  on  the  "boxes  TThen  the  cutter  has  to  be  cleaned. 
The  r.onent  any  foreign  natter  gets  into  the  rja  chine,  operations  should 
be  suspended  immediately;  for  this  purpose  a  reliable  brake  should  be 
provided. 

The  nunber  of  knife  boxes  used  in  the  Gutters  vary  consider- 
ably. Naturally,  in  the  cutters  of  larger  diameters,  a  greater  number 
of  larger  boxes  can  be  used  than  in  siiall  r.:?.chines.   The  boxes  can  be 
placed  as  closely  together  as  they  can  go,  providing  the  discs  are 
properly  brace:",  underneath.  The  Gerrnan  Knife  boxes  are  about  28 Oar:. , 
long  and  90  to  180  rail.  ,  broad.   The  boxes  are  sor.evmat  larger  in  the 
big  cutters  but  vary  greatly  in  size  and  construction.  The  important 
features  for  a  good  box  are  : 

1.  A  good  hard  mterial  that  will  not  -rear  out  or  break  easily. 

2.  Solid  construction,  rithout  parts  subject  to  heavy  vrear  or 

difficult  to  handle. 
5.    The  passage  for  the  cossettes  should  be  as  free  as  possible. 

4.  Ready  means  for  lifting  and  placing  the  boxes,  and  also  easy 

and  rapid  means  for  obtaining  the  correct  height  and  dis- 
tance of  the  knives,  fro:?,  the  frame. 

5.  Light  stiff  frames  that  fit  correctly  into  the  position  for 

the  boxes. 

6 .  The  boxes  nust  all  fit  evenly  into  the  discs  without  the 

projection  of  corners  or  edges. 

When  these  conditions  are  all  fulfilled,  the  construction  of 
the  boxes  calces  little  difference.  Those  of  simpler  construction  are 
the  r.ost  practical.  With  fibrous  beets  or  these  carrying  grail  stones, 
the  frames  are  serrated  so  that  only  enough  of  the  snail  points  of  the 
Knives  project  to  take  hold  of  the  beets;  the  stones  readily  fall 
throtigh  the  large  openings  in  front  of  the  knives.   The  knives  must 
fit  very  accurately  in  the  frames,  for  the  slightest  irregularity  from 


. 


- 


" 


i     "' 


JO^:9 


.-.-.     ' 

"*"."*••  "  - 


• 


-  r  rr 


1  *  .'"*     I  . 

*.     4        W   V  ^ 

.;«"  ^T  ,''"/.'•  -     .      '--  • 


lir*i"           STU 


*  j-  r 


\'Irc    T^r 


.-  -  ? 


the  proper  position  givea  poor  cossettes.  Hence,  it  is  not  advisable 
to  put  old  boxes  in  new  discs  nor  to  use  new  boxes  in  old  discs. 

The  linives  which  are  used  for  the  small  boxes  are  about  140cm.  , 
long,  and  two  can  be  placed  in  one  box.   Their  width  is  regulated  by 
the  size  of  the  box  and  they  range  fro::.  7-9  mm.,  in  thickness .   There 
are  three  kinds  of  knives  in  use. 

Tiie  "Dachrippen"  knives  have  the  advantage  of  ease  of  hand- 
ling, and  a  full  cut.   They  are  made  in  various  sices  fro:.:  20  -  40 
divisions  to  the  knife,  so  that  the  divisions  are  from  3  1/2  tc  7  mi. 
apart.   The  sharpening  of  these  takes  much  ti:.:e  and  care,  and  is  accom- 
plished by  means  of  steel  frases . 

The  "Konigsf elder"  knives  take  only  a  half  cut,  and  the  div- 
isions are  only  5-7  irn. ,  broad.   They  are  sharpened  more  easily  and 

p 

quickly  and  do  not  fill  up  with  fibres  so  readily.  They  are  sharpened 
by  either  f rasing  or  filing. 

By  correct  adjustment  of  either  of  these  knives,  and  with 
proper  distribution  of  the  beets,  a  long  clean  cossette  can  be  obtained. 
The  ridges  of  tl:e  knives  should,  in  all  cases  be  raade  part  of  concen- 
tric circles,  coincident  with  the  diameters  at  which  they  are  set. 

Since  it  is  advantageous  to  have  a  syr.etrical  cut  on  all  of 
the  cossettes,  in  oiler  to  get  a  proper  digestion,  the  double  !:nife 
is  frequently  used;  this  gives  a  three  cornered  cossette.   The  double 
knives  are  encased  in  a  box  T7ith  an  ordinary  knife  superimposed  on  a 
flat  cutting  edge.   The  first  knife  cuts  out  a  three  cornered  edge 
while  the  second  cuts  it  snooth  again.  While  the  cossettes  cut  by  this 
method  are  entirely  syaetrical,  they  are  not  as  well  adapted  for  the 
digestion  in  the  battery,  as  shredded  cossettes.   It  is  impossible  to 


•  ""1? 


XK-' 


"10  -toe. 


:c .  i;  ^ 


. 


recommend  any  single  method  of  cutting.   Good  results  can  be  obtained 
with  most  any  knives,  provided  they  are  sharp,  will  tempered  and  prop- 
erly set  in  the  frames.   The  knives  are  sharpened  on  ^chines,  with 
emery?  eorundrum,  or  carborundruni  wheels,  an<".  the  finishing  touches  are 
put  on  T?ith  a  fine  file. 

To  obtain  good  cossettes ,  the  "beets  must  be  well  washed  and 
free  frou  stones.  Y/hen  the  beets  are  unhealthy  ancl  unsound,  it  is 
best  to  increase  the  sise  of  the  cossettes.   Good  cossettes  are  essen- 
tial for  good  diffusion  work,  and  any  improvements  that  can  be  made 
in  the  wash-house  to  accomplish  this  end,  no  matter  how  costly,  will 
be  well  warranted.   The  cossettes  depend,  to  some  extent,  on  the  struc- 
ture and  condition  of  the  beets.   It  is  very  difficult  to  obtain  good 
cossettes  from  hard  fibrous  beets,  or  those  which  have  gone  to  seed. 

From  the  cutter  the  oossettes  fall  into  wagons,  elevators-, 
or  conveyors,  which  take  them  to  the  diffusion  battery. 


«#•   .£f!i*  .-•••• 

is    .    " 

,  •  .      '-f"  v-    ^Vi  *T  *      ''-  ." 

•  -  v  ••  *         .         -.  •  - . » 

•  .  , 


"•• 


.  ..  . 

1 


, 


?3<^-1  *>[" 

"  •  .is" 


t 


.-''V    :•-• 


. . -:. •:    jo 


CHAPTER  IV. 

B  I  31  3?  U  S  1  0  II, 

The  extraction  of  the  .sugar  out  of  the  cos  setts  takes  place  an 
a  number  c:f  extraction  "bodies  combined  to  for'm  vhdt  is  called  a  Diffu- 
sion Battery...    The  u umber  of  cells  in  such  a  battery  'varies  from  G 
to  16,  the  smaller  number  "being  used  in  the  short 3  or  divided  batter-' 
iesy  which  are  heated  to  a  high  temperature- and  through  which  the  juice 
passes  cloi'/iy.,  while  the  greater  number  is  used  in  connection  \v:i. th  low- 
er temperatures  and  with  a  high  velocity  of  the  juice,    "In  general 
bstt^v'ies  of  from  12  --  '*  4  cells  are  now  preferred,  -  the  cells  be:i.::.ig 

/ 

pr<  tp'l  ::.n  straight  lines.   The  method  of  erecting  the  cellr  in  a  -.:.:- 
cle  baring  the  Slicer  in  its  center  is  no  longer  used- 

The  form  and  volume  of  the  cells  varies  greatly,  the  capacity 
of  the  cells  varies  all  the  way  from  l.,2  -  6-0  tuns,  but  at  pro-sent 
large  cells  of  from  3-0  to  5.0  tons  capacity  are  preferred.-,    The  small 
cells  which  used  to  be  used  in  Austria  {  thr.-r:.  were  some  in  use  which 
had  only  a  capacity  cf  180  Ibs*)*  are  to  be  considered  as  altogether 
impracticable..    But  also  in  trie  case-  of  large  cell:.,  bad  conditions 
may  arise,  especially  when  run  at  low  capacity,  and  when  the  cossetts 

; 

are  not  very  gc'od  or  are  cut  too  fine*. 

The  shape  of  the  cell  should  be  such  that  the  extraction  shall 
be  as  good  and  as  regular  as  possible  at  all  points  without  :  etarc.^ng 
the  flow  of  the  juice.   But  these  conditions  cannot  be  comb  ins  el  in 
such  a  way  as  to  completely  fulfill  them  all.   At  first  in  considering 
lhu  shape  of  the  cells  we  have  to  consider  the  ratio  between  height 
and  diameter-   The  extraction  is  naturally  the  better,  the  greater  tuo 
height  of  the  cells  and  the  smaller  their  diameter.  But  with  the 
height,  the  length  of  the  space  filled  with  cossetts ,  through  v'lich  the 
juice  has  to  flow,  also  increases,  and  with  this  also  the  rei^ir:  ;-,c'.noo 
wh  i  ch  the  s  t  r eaoa 


.Vt   H: 


oi'a;  -i    clloc   "io  •lacfrca.'j.;  suLT        ,••£': 5*^.i,efiC  noia 
rlv'  rti  ij'&si.- 
'ruj-jB'iscjsisJ-  :i$,iA  .0  o 
too  fti.ixaai.'   si  .tecfuti/n    X9y«9"sa   siil   elirfw   r^.r.w 

"r.o 
tBs-3T6l:3~c;  won  S'ljs   slltui  3-''        SI  ao" 

^co  -borid'am  erfT        .asm I  «rfs-h--'  --'^ 

on  &t  Te5rr&o   aj-i  ni  icoilS   sril  g.; 
;ng  ssitsv  allso  »f£t  '"io  sniuIoT  .bna  ran^l  srfT 

J'l£   asii^-.v  slls 
0-£  rur^.l:  '10 

enros   aievr    v.^fij    )   st"fcrs;iA.  a):  Jbes;/  ed  oj-    bsaw  rfoiifw 
;j  3£  l>ST6bian:po   so   o^  «*1J5   ((^scfl.OOI   lo   Y^i"^''?*^  *  vino 
:oe   tacT   t«iliyc    ag'i.'JI  lo    03*:^    ariJ-   si  OBl.e  v  irti" 

jso'  wol:  'J~£  rr;/t  rrtrfw  v-^-^s- 

\ 

.erril:   ood1   Juo   si*;  -to   boir*  ^isr  .;;;a 
cf  Jt'Cuoria  XXoo  srlj   lev,  e-qi5f£p,   -aiiT 

jiw  scJnroq  HJB  JB  olcfiaeoq  s^?  TBluasi   SJB  l^n/i  b'>o,g   SB 
atf  J'prtnyso  snoijiLnos  aaarij   ^i;S       -.ao-ii/L  e^j  '!'•  well 
ni   ^siil  J'A  .     -Iljs  oeri^  Xlll-ii/^  Yle^elQjaoo  oj-   aj?  VJBW  i? 
nsow^sd  oi**i  srfJ1  isbtaaoo  o*   sv&si  w   allso   erf^.lo   9r>>r:- 

r 

no -^OJBI^XS   oiiT          is^siasi 
"f.csrti   Tslima   eri.t  Jbn^  aJIeo  ert*   1o   ii 
iw  JbsJII.il  »a^& ,  ari.?  'lo 


'U8     3  irfV," 


has  to  overcome o   With  the  smaller  diameter  the  size  of.  .the  lower 

• 

sieve  surface  on  which  the  cossetts  rest1  also  decreases,  and  as,  be** 
sides  this,  some  of  the  holes  "become  stopped  up  b.y  cossetts,  the  flow 
of  the  juice  is  very  materially  sl«wed  down. 

It  has  "been  tried  to  determine  "by  experiment  which  relation 
between  diameter  and  height  is  best,  but  rules  which  would  apply  in 
all  cases  cannot  be  made,  as  the  resistance  offered  to  the  flow  of 
the  juices  is  not  only  determined  by  the  length  cf  its  path  through 
one  cell,  but  also  by  the  number  of  cells  in  use,  and  besides  this, 
by  the  area  of  the  lower  sieve  which  allows  feree  passage  of  the  j'uice, 
the  thickness  and  other  characteristics  of  the  cossetts  and  the  action 
of  the  cossetts  during  diffusion,  especially  during  warmingo  As  lass's 
last  two  items  are  not  alike  in  any  two  factories,,  and  also  vary  great- 
ly in  one  and  the  same  factory,  it  is  clear  that  every  change  in  the 
mode  of  working  would  require  different  relations.   Nevertheless  it 
is  possible  to  put  up  some  rules  by  means  of  which  the  chief  dimensions 

.- 

ox'  the  cells  should  be  determined^   If  very  thin  cossetts  are  to  be 
used  it  will  bs  found,  best  to  use  low  vessels  with  large  diameters 0 
But  in  case  thick  cossetts  are  to  be  used.,  the  vessel  should  be  made 
©f  a  greater  height  and  of  a  smaller  diameter .   For  average  working 
conditions  and  an  average  size  of  cells  a  ratio  of  diameter  to  height 
of  1:1-1/4  to  1-1-1/2  is  nt/.v  mostly  used  for  ordinary  cylindrical  -ves- 
sels 0  A  ratio  of  3U  2  is  found  less  often,  as  it  is  preferable  to  in- 
crease the  number  of  cells  in  the  battery,  making  the  ratio  of  the 
cells  l:l-l/2o 

The  above  refers  to  ordinary  cylindrical  vessels*  Experiments, 
which  will  be  mentioned  again  later,  have  bhovvzi  that  the  extraction  at 
different  points  of  the  cell  may  vary  greatly/a   Thus  the  opinion  de- 
veloped that  this. defect  might  be  remedied  by  changing  the  form  of  the 
vessol.,  and  conical  vessels  were  actually  put  in  use.,    Still  it  does 


."Jo   s^i 


-f- 


rfo'irivr  ac> 


eyai 


TJ.<T  qy  fcff^cjoib  sjio 


b   sea-so  II  JB 


r 
-, 
!7T  •&' 

'   .ttardi)  fr9w»f3'-  '  Y'DIain&tflra  Y^-SV  ai  3Tb.tu£  srtd-  lu 
(idirf'w  j'rroirr.f  TS1^  9  '.j<f  ercicrie/efB  oJ  fcel't.t   csee'cf  e'srf  .tl 
.  fili/cw  Mlrfitf  39I0T  .tVcf  j^'ssV  «i  J-figle'fi  bn^  - 
.woll  jsr£7   6J-  ba-tsTto  e'onjscfsi39T   3:rff'&,6   1  3i/£iJ3  50 

^   3ti.-'  ' 

, 

a9f)i89cr  fcrrs   tOBi:  nr  slleo  lo   teJrawn  srtf  vi  o&l«: 

te  Id   oa'jsasfiq  oeVl  a'woJ!ljs'  'ifisii&r  STS^?.          ol   eiU   io   «©•!"«'  eriif1-  \;rf 

o  srij-  brtB   8^^8?/E(?o   arfd   *io   sdMai*t5^6'j5vw3rio  •tP.K;?"6   .'iri-B1  s-39J:i->Cdirf^   9-ri.t 

j1    eA     oSrf^tBw  g:aj-ftf£>  Yll^iJ-sqns   rrtcxBifl'irfi  si^f'tVA   gr.rl9>.eo6   6rl-j   "io 

..-.•-...  ,  ,    . 

Y'^-Sv  ofels  f>rrfi   c  sei'foci'O^l  ow.t  ^HB   ril  s:.€l'ls  j-orr   o1!^  ^rrre^  i    owj-   cfSBl- 

arfd-  ni   ©gn^ib   v-rsvS   jsrfi-   t&s'Io    sir  fi    ^•"ioO'bB'i   sri*a£   erixf   isne   arfd  nf  ^1 
*i   BaelerfjTsyaK        ofenoi^Blsi  j-naisi'ii.b  s-txup'o^-  M-ucv;;  arif^cfw  1:6   dl>oci 

iisnrifc  "JSlrio  srf^-  xfoirfw  '±o   artasm  yd"  S8li;'1;i   emoo  q^f  ix/cj  o'J-   ^Icfifesog.  si 

t 

ecf  o*   siJ£  iSid-assoo  nidi   v^sr  il        Usoriinrrisoo.b   scf  Mircaa  ail^b  sr£^    10 


::9-.j    bmjo'l  £'cf  IJ-l.v  Ji  ^j-a^ 


*.•.>-  •.  •        , 

.9d  bluorfe  Issaat  nii^    tJbe'err   3d"  oi   o-a>  sjie::    :.o 


how  9g' 
:rf  qf-  i 

•  * 

3QT  vMi 

ti   o^   s 


ic     ' 


el  .ti 


na   s  lc   LHJS  iMiaisrf  Y 
6  To   s-si-;   s.ijv'ii1,  ;.i  -n«  Jaiis 

.•  v  '• 

'^i  ia«tt"  v/^a  SA.  i  \i-I-s-l  oj- 
a'sol  :fimr<-.'i:  :ci   S^J.  'ifeo   o^jfl'*i  A 


I-I:2   alleo 


- 


'io  "fool  oitt  SiflgMfb 


i  iii'j&g^j  ^snOii'ii^Ei  scf  £-; 
'^fica  H'eo  «xtt  Tc6  'a^^io^ 
btf  j-nliu  'i-jb-ieJi   srxi^  -:JB£[> 


net  seem  probable  that  the  shape  of  the  vessel^  unless  it  is  too  ab 
normal  y  will  have  any  decided  influence  upon  the  extract! on o 

T?ae  form  of  the  lower  part  of  the  cell  is  detennir.ed.  by  the 
mods  of  emptying.   In  case  the  emptying  takes  place  through  riian  holes 
in  the  sides  of  the  vessel,  the  lower  part  is  usually  cylindrical,  the 
lower  one  "being  flat  in  this  case  and  having  the  diameter  of  the  cello 
Some  cells  have  the  "bottom  opposite  the  manhole  rounded  off  so  as  to 
make  the  emptying  of  the  pulp  easier.,    In  cells  emptying  from  the 
"bottom  the  form  of  the  vessel  is  also  cylindrical  at  the  "bottom,  in 
case  the  lower  cover  has  the  sa.me  diameter  of  the  vessel,  which  is  near- 
ly always  the,  oa.se  when  the  diameter  is  not  too  large;  or  it  is  coni- 
cal, the  cover  fitting  on  the  small  ends   In  cells  emptying  at  the  bot~ 
torn,  the  sieves  are  placed  in  the  cover,  and  in  tjiose  having  a  conical 
lower  part  they  also  form  the  conical  surface..   In  the  latter  case  it 
was  found  to  "be  very  serviceable  to  make  these  holes  small  and  further 
apart  in  the  upper  part  of  the  conical  sieve  than  in  the  lower» 

When  the  cells,  whatever  may  be  their  form,  are  connected  up  to 
make  a  "battery,  their  chief  requirement  for  this  "battery  is  to  make  as 
little  resistance  to  the  flow  of  the  juice  as  possible*   In -order  to 
improve  the  flow  the  following  methods  may  be  useds 

le   Increase  the  water  pressure  on  the  last  cello 
20   Reduce  the  counter  pressure  in  the  measuring  tank. 
3o   Increase:  the  size  of  the  pipe  line  and  valves  0 
4«,  Perfect  evacuation  of  air« 

5o   Increase  free  passage  through  lower  sieves*, 
Q'f  all  the  methods  it  is  in  most  cases  found  to  be  of  most  use 
to  increase  the  free  passage  thi  ^ugh  the  lower  sieves-    It  will  not 
suffice  to  have  this  free  passage  a  number  of  times  larger  than  the 
aroa  of  the-  pipe,  as  the  pulp  will  cover  and  stop  up  a  greater  part  of 
ilii  ho'l^s,  especially  when  the  cOssetts  are  very  thin  arid  soft* 


lo 


£anorr 


sorrt 


isv/oX 


yl 


.rrco  K&   ftsvo  ysvsis   3-riv    ,  mot 

97?.e?   -::=>*'+ j?J    erf.*   nl      -.^o&'l-^iiZ!    Leolrroo   srit  :T--)    oc.rj3  v&sl$    ti.scr  iswol 

'•:KI'L   bfts.,rJij^      8<>J*vr    pr.errj1    ':>;[.-•:::  -;'    elffjRso  suf   ot   i/rt^ol   ssw 


'to  iadauf.fi  j?'  o^jBsa^g  Ad'il  -s,i 


T'.xe  frse  sieve  surface  should  therefore,  "be  as  large  as  possible,  and 
those  sieves  are  the  best  which  have  the  greater  number  of  holes  or 
c:iti'  o.f  ;"••  o r r :-;.'; t  siies  and  at  the  same  time  are  strong  enough,  t 
sijt  ^.:  i?T'?§t>uj's  exertytl  or.  th&iiu  Gieves  which  v/i-r-j  fVu-inerly 
in  the  up^ei'  lied:  o±  the  cells  are  now  no  longer  used,  as  thoy  a.re  zi©"t 
only  absolutely  useless  &ut  also  harmful,  as  due  to  their  limited  size 
they  impair  the  flow  of  the  juice  very  much,  as  soon  as  pieces  of  pulp 
from  the  before  placed  cell  flow  over  it  and  stop  up  the  holes « 

What  effect  the,  increasing  of  the  water  pressure  in  the  last 
cell  will  have,  becomes  very  doubtful  as  soon  as  the  difference  in 
level  between  the  water  tank  and  the  measuring  tank  exceeds  32  «C  feeto 
According  to  the  well  known  law,  the  velocity  of  flow  increases  as  the 
square  root  of  the  pressure.   But  due  to  the  higher  pressure  the  coss-' 
etts  are  also  pressed  the  harder  against  the  sieve.   With  strong  hard 
cossetts  this  may  be  no  drawback,  but  in  case  the  cossetts  are  small 
'  and  soft  an  increase  in  water  pressure  may  even  have  a  harmful  effect* 
The  remedy  does  not  aid  when  it  is  needed  the  most.    It  is,  therefore; 
not  correct  to  have  a  pump  acting  directly  upon  the  battery,  because 
in  this  case,  the  harmful  action  of  the  pound  of  the  pump  _e  added  t:t 
that  of  the  increased  pressure  *    Centrifugal  pumps  are  batter  suited 
fnr  this  purpose = 

The  reduction  of  the  counter  pressure  due  to  ths  measuring 
tank  by  introducing  a  suction  pump  between  it  and  the  bitt'cur^  is  also 
of  service  only  in  certain  caseso    But  this  also  may  act  injuriously 
in  case  the  suction  becomes  too  strong  so  that  air  is  drawn  into  the 
cells  o   i'or  this  reason  and  a!so>  due  to  the  greater  complications  ~;.icl 

osts  the  suggestion  of  introducing  centrifugal  pumps  between  &L 
different  cells,  was  never  made  use  of»   In  order  to  reduce  th&  pi 


ij?t:  v^y   aoi^;  to    ./^.il    otlt   i. is  ami   v& 


j-£v  arid   lo  ynisiistoiii  or(/   .-tosll 

xiooa   as   Iwl^tfuofc  \-\9^  .oemooeor 

*  ia^cr    gffitxj'r-^sa:  ad^  i>as  siriJRo  tsisw  silj    r;os 
v/oll  '3;o   vj^ioolev  arfj    ,w£l  Llew  .'•>      oj- 

»9;tifP"9*rq    SliJ    10    .o 

Tsf--r«ri  eilj   ieoeaiq  oal-.fi,  .9 IB  5d~ 

93,60    HI     j-fjcf    tlCo^Cf'Wf:.-Tib     Cu     9d"    \'Sia    3.fer£i 

vs  VJSJH  siuess'tq  -toj,B,/-  ni    &8.s9'taru   n,c   j-'io? 
arij    haf)9©n   si   Jx  rt-3rlv;  r.iB   ^orr  a^oL  xhsmsi   siiri! 


;•    r-';,:'   "io   noi^ct.;.;^ 
.(  iio j.w-  v»jj&  -^  j^i'^'^-^-i 

oJIJj     3x1^     rj     C!^L    ••:  ;:/.£?    J.;..';A     CJOSiJS':     oXtl- 


t  c;j- 


sure  of  the  ccssetts  on  the  sieves,  chains  or  grates  were  hung  inside 
the  cel'is0  A  certain  amount  of  success  was  met  with  "by  doing  this.,  but 
as  all  tliese-.  arrangements  make  the  emptying  of  the  cell  much  more  diff- 
icult, they  are  taken  only  as  a  last  resort  in  case  frozen  or  spoiled 
beets  are  used-    The  "bad  effect  of  large  amounts  of  air  upon  the  flew 
of  the  juice  is  explained  "by  the  fact  that  the  juice  travels  from  the 
top  toward  the  bottom,  while  the  imprisoned  air  has  a  tendency  to  tra- 
vel froL;  the  bottom  toward  the  top*   It  is  due  to  this  fact  that  large 
amounts  of  air  or  gas,  especially  when  distributed  through  the  whole 
cell,  are  a  great  resistance  to  the  flow  of  the  juiceo  For  removing 
the  air  which  collects  at  the  upper  part  of  the  cell  we  use  air  cocks, 
or  what  is  better,  automatic  air  vents*   Under  normal  conditions,  or  we 
when  only  water  is  used  for  pressing,  the  automatic  air  vents  are  not 
necessary-  But  in  case  the  juice  is  pressed  out  of  the  last  cell  by 
compressed  air,  it  may  happen  that,  due  to  leaky  valves  the  air  from 
the  pressure  line  may  get  into  the  other  cells  ana  then  the  automatic 
air  vents  may  be  of  great  servioe,  aiid  also  in  case  gases  are  generat- 
ed by  the  cosse'tts  during  diffusion,, 

How,  whether  one  is  in  general  satisfied  with  the  manner  in 
which  the  jui^a  is  flowing  or  not,  in  all  cases  it  is  advisable  to 
provide  calorisators  with  pi  assure  gauges »  If  this  is  done  one  knows 
instantly  at  which  point  the  pressure  is  decreased  the  greatest  and 
where  the  flow  of  the  juice  finds  the  greatest  resistanceo 

Pipe  lines  and  valves  of  large  cross  sectional  area  are  certain- 
ly of  sorae  value  but  the  benefit  of  their  action  is  often  over  estimat- 
ed^  In  case  the  velocity  of  the  juice  in  the  pipf  does  not  exceed  3»28 
to  4092.  fte  per  second,  an  increase  in  the  size  of  the  pipe  can  be  of 
no  advantage;  the  poor  pressure  is  then  due  to  another  cause  * 


eb,  ri  f>T9'«   39rf-J3-ia   to   anx.6rio   <B6V9J:?.   9rfj    no   s;tJ9aaoo   $&$  to  . 

oj 

Yrf  rfJxw  J-sm  3£w  aeeoojja  to    JrurooLs  r;isj;? 

.   siom  rioum  II  eo   erW   to  striyjqme   ertf    92£m  aJnsBisyriJST-uD    ^ae^?   Us  B 
&9lUiq8  to  nesott  esjso  "02:   j-tossT    +  3.01  c   as  vino   rie^BJ-    at£  \:srij    t 
wall:   ertt  noqi/  ti£  lo   stnuoias  O^TJHI  lo  ^osllie  b^rf  9rfT 

•.^!t'  sIsvjsT'    ^oii/t,  Oftt   j-sdJ-    .tosx   Sil^   ycf  ^snlslc^xe    yc   eoii/i:   9iij  •  "i.o 
Ae-xr-    oJ   ^oneferro^   /;   asfi  irjR  bsrcoai^fiii   erf^    slifiw   tmoj-jr«cf   s.c£j-  ij-uswo?    qo^ 

sirf^   c?   sufc  3i   tl        -qo«t   9ri#  f)-iBwo?  nroj-tocf  sn'-t   -jo^l  lev 
•/joirfj-  J)^j•ucfj:^^3ib  nariw  vlljaioeqaa   ,  s«S3  i.c 
ivoirie-r  tol     oe'oiwt  eri*  "io  woll:  sxi.t   o*   9orrr^8i?ej  ?B9i3  B   g-rs 

1   tijs   93jj-   svr  Ilsb  9ri.t  to    ttfiq  Tsqq-tf  sdt   $s   aj-psllpo  r£oiiv.v 

>  errOi.tiJbnoo  lairnorr  isbnU        .sd-frsv  itu   oi*«rao.tir£   ?Ta^+$iri:  31  j-eriw  to 

^B  -aJ-nev  *iia  oiJ-BmoJ-u£   arfd-   tgni3a9-jq  Tot  Jbsf-i;   si   ISJ-BV/  ylno    i3ilw 

-r  IIso    *BS!   erfJ   lo'  ^i/o  isassiq  ei  9o£y(,   siiJ-   es^o  -rrz 

•iot^t  "i  i«  •  erij    esvlsv  Y^S!  o*   eirJb    tt&ri^  ccsqqjsri  v-Bffi  i.i. 

.o^jj-js   srlj  nerCj   i«iB''8ll9o   isrlJ-o   9/£J-   o^rrx   Jo^   ^BI?:  srr.i.C   '=•  iu 

•  •,  j  •'•  i 

'b     91£    293J33    O3.30    fiX    :»  3'Ifi    £>£f£    ceoiV*t9B    JBS^ii     if     ;?cT    vfiOt 

rKOiauTliJC)  ^nciifr.  0^^^53.60.  .    . 
igon^n  9.ri*   rij-iw  be/laij-^a  Ijs.-isnsg  ni   ei   ano   f&;{t§ri\v   tv/oTJ 

^  . 

od^   ftttfaeJiTfc*   ax   ^i    SOSJBO  II  JB  ni   t3on.  to  yirlwola   BX   •'  oZ^'(,  •  9^  rioirfw 
aworr.i   eno   eaoi)   si    sxrit   II      .,  segues   S'lweee  .q  rLtiw  BiDd-jseitoIao.  9£>.xvo-iq 
erLt   tgaBe-roaL   sx   9^0s?.9^q  axi^   Jrixoq  xlo 
x59-T  .taejfie-rg   erij-   sinx'i  9oi;it  erf;M 
go   9-1.6  B8TJ3  Tsnox^Dsa   83010   0g-££j  io    89VIJBV  Jbn^  semi  "  sqii: 

'  -I9VC  -nscfio   ex  noxd-o*  TisriJ   lo  ^i-isn9d"  9rt*   Jucf  eul^v  e.ins^.'io  \:I--_ 
x-9   *orf  eertfc    rr.cq  actt  rrl  sori/c  sif*   lo  M^xoolev  erld".  &3*5o.rrl,.  ,    O^Q- 
o  sqfc  «rf,t   to  ssie  erf^   nx   9EJ39ioni  oe   <inoo9e   Tsq  «.^1  5t\<»*-   od" 

J7BO     t'9£i,:  -l     911^     H8fi^     8l     9"ti/Seet       ICO        Srfcf-     :9£,tf.BVl5£.     OCI 


To  warm  the  juice  in  going  from  one  cell  to  another,  closed 
coil  heating  tubes  are  used  or  the  steam  is  directly  injected  into  the 
juice<i   In  general  the  closed  coil  heaters  are  preferred,  as  they  can 
"be  cheaply  heated  "by  means  of  vapors  from  the  evaporators*   In  case  the 
steam  is  injectsd  into  the  juice  only  expensive  "boiler  steam  can  "be 
made  use  of-   The  claim  that  the  juice  heated  "by  this  latter  method  is 
thinner  due  to  ^"'••e  steam  injected  into  it  than  that  heated  "by  closed 
pipes  ,  v;as  not  supported  "by  experiments..   Without  doubt  all  the  steam 
injected  is  condensed  in  the  juice  and  the  juice  will,  therefore,,  be 
diluted  in  the  calorisators ,  but  the  last  concentration  -cakes  place  in 
the  freshly  filled  cell,  after  which  the  j aj ce  is  no  more  heated  in  the 
battery*  and  consequently  a  dilution  of  the  drawn  off  juice  is  hardly 
noticeable*    Then  also,  the  fact  should  not  be  overlooked  that  the 
closed  coil  heater  .:ias  a  bad  effect  upon  the  density  of  the  juice?  for 
the  juices  in  the  cell  become  more  concentrated  the  more  cossetts  the 
cell  contains*    Less  space  is  filled  with  juice,  and  all  such  spaces 
are  lost  for  the  Diffusion  process =    The  closed  tube  heaters  also  have 
the  drawback  that  due  to  leaks,  losses  in  juice  may  occur,  which  is  not 
possible  when  steam  is  injected*. 

In  order  to  save  steam  in  the  diffusion  process,  warm  water  is 
often  used  as  pressure  water.,   Per  this  the  water  from  the  condensers, 
the  condensed,  water  xVora  the  evaporators-  or  water  which  has  been  heat- 
ed without  cost  by  the  last  vapors  from  the  evaporators,  may  be  usede 
The  water  is  heated  usually  to  only  about  104 °F,  but  can  be  used  hotter 
in  case  the  cells  are  emptied  thi ough  the  bottom  or  by  means  of  compres- 
sed air*.    In  case  the  pulp  is  not  dried  but  fed  when  fresh,  or  is 
siloed,  it  must  be  entirely  cooled  before  it  is  pressed,  for  when  they 
are  pressed  while  still  hot  they  get  spoiled  in  a  short  time,,    In  this 
case  it  is  usual  to  work  with  two  water  lines  in  such  a  way  as  to  start 


neo  y&rid"    Bfi   tfcQ-fis'ie-'.of  etc   s*i6;t,s«rf  lioo  ceraolo   3ii^   Is'ie 
+    e^Bo  nl      caTO.t.a-t'-u-:[,Pvs»   9ii;t  oio-A 

8Cf    aBO    m.68*-:  '^i 

r   -boi'Lj'aiu  T8j,t*iJ    eiiij"   \c'  >ej\n8ii  oC'ii\".    ^.'i.:     'r.r\rf'J" 


ctl        t.eoij;^ 
v.Cq^auo  erf 

j,fi  I     31    fttSSJ'  3 

-"to   OBI;   6b,fyr: 


scf  c9ioleT9 


eo-sfq;   sojfB 


><f;J-  JrW        oS.-rr.emi'feqx©  yc   I)«;r(0qgi/?;   .ton  SJEW    t    seqlq 
soiu;,  erf.)   Lns   soiirt  .arid-  wx   fceenahrtoo   si   I/slosttii 
.  .labiToo   ;l-&sf   9rf,t   Jucf   ^  8":o.tJS3i-iol£O   orfj   ni 


o   scf   tort  blworis 


srit     os/s  nerfr 


erf.t   fc 


srooecf  J.Iso 


J-  to'l    *r;c' 


on   el   ri 


ai  19JJ3V.'  rrrr-ev/   .  sseoo-iq  uc  :3u'!i:l 
tstoans£irroo   srij-  utoil:  te.tx-w 
^B5;i  nescf  ?,j3:f  xiorrfov  i^j.-3v; 


d-  n 


,t9,f,av'   e-i-j 


•  elcfi8 
-eito   nl 
'      BJB  baaa 


hssif   scf  njsc   chrcf   ,'T0*OI 

'io   aft'£9ra  \jcf  TO  'raoj-d-otf  etf 
ei   -to   rrfa&tl:  rrsdw  bsl:  ti/tf  'fe 
rreriw  tol    tbaps0Tg  si'  jl  eT 
rrl       -.e«ix.j    ttoria  «  nr  Jbsllogs 
o.     .-j?   -.r^jw  s  iiojjs   rri    a&nxl  -ts 


v'lno   oJ-   Y-C-C-^^su  i>sJ-BS,r[   si   teJ.sw  srfT 
iifS  fceitcjniB   &IJB  -allso   a.:.'-j-   SS.AO  rri 
ort  5i  glug;  edJ-   ea^o  nl        oixs  b9o 
rf  b&Io^o  Yl^TiJ.te  ecf  Jatrm  ^-jt    .Jb*olia 
93  yeiiJ-  lonC  IIzj-8  e-IMw  b*--iaetc[  o  TB 
W   owcf'  alj-rw  ^to*  od   l*w&.w   s/    ?x   53.s.? 


with  hot  water,  and  press  off  and  rinse  out  after  emptying  with  cold 
water. 

The  work  with  the  diffusion  "battery  is  nowadays  conducted  diff- 
erently in  every  factory,,   Alike  in  all  processes  is  the  continuous 
working,  the  heating  of  the  juice  "between  the  cells,,  and  the  direction 
of  flow  of  the  juice*   In  all  cells  the  juices  flow  from  the  top  toward: 
the  "br-ttom  except  in  those  freshly  filled  with  cossetts  ,  when  the  juice 
is  passes  fr^M  the  "bettor  towards  the  top  for  a  short  time  in  order  to 
drive  cvt.the  air.    All  the  rest  of  the  conditions,-  above  all,  ths 
temperatures,  the  tine  of  drawing  and  the  density  of  the  drawn  juice 
varj.es  between  wide  limits  „   As  the  size  and  number  of  cells  in  trio 
battery  and  the  constituency  of  the  betts  and  cossetts  very  greatly ?  a- 
method  which  will  do  for  all  cases  cannot  be  imagined.,    Thorefurt;  a'csi. 
luted  rules  cannot  be  given,  but  only  general  ones  by  the  aid  of  which 
the  best  method   of  working,  for  any  one  factory  raust  be  determined* 

The  first  requirement  for  a  successful  diffusion  is  naturally 
a  clear  so:'t  water,  containing  as  small  an  amount  as  possible  of  diss- 
olved salts-    In  case  such  water  cannot,  be  had,  the  purity  of  the  diff- 
usion juice  suffers-  this  being  especially  the  case  where  factories 
have  to  contend  with  small  amounts  of  water  arid  are  forced  to  use. pur- 
ified waste  water,  in  which  a  large  quantity  of  mineral  and  also  organ~ 
ic  matter  remains  in  solution.,  for  diffusion,, 

A  good  diffusion  should  give  well  extracted  pulp  and  juices 
which  are  as  pure  and  concentrated  as  possible.    The  work  with  the 
diffusion  battery  is  not  as  the  name  implies,  and  as  was  fust  thought 
when  this  method  of  extraction  was  first  introduced,  a  diffusion  -pure 
and  simple,  but  is  at  the  same  time,  a  laxivation  and  digest ion, 
in  smooth  cossetts  many  cells  are  torn,  and  the  more  so  the  thinn: 
cossetts  are..    With  ordinary  cossetts  whieh  are  more  or  less  rough.. 


i,j»  Tto 


ax 


r?ffc  'e.ij-   si  seesa 


JiLs  n£  elzxA 


>   Siltf  Jios   ^^IL*:*  e-cu*   rs-ow^scf  a.jtuf   sri*  *to    •uri^^e.;. 
9^1-^  raoT'S  wcJl   Baoitr*    o;.{j    s.cieo   n>,  nl      ..  eoiw'f,   9r 
aeriw   f  stjeeeoa  .xiJ1  cw  l>^J.i-r1  vlas'3-ti   a.?.orfj    rri   jqso 
n.   srait    *TOii^  B   '"ol  qoi    siiJ   ai;-i£swoj  r.^tjocf  sr!     .  '- 

Sji.j    1~     J  35"!    S^ri 

Tf£-rl5-  9iu4   "in  .^oisnei)  exi^   i)r:B  anJcwfi-rb  'to   ef: 

:    .lifeo  •  lo   •fscfatfjfl   b'xt*  esis   9-iij"    sA      -  ntimil   e>J,."A'  .  •: 

>rrji?   sj-tacf  eii^   lo  \-oneu^i^saoo    >.. 

ecf   tonnso   SQ3£.o   HB  TO!   ob   .fliv/ 

i>>   ecf  iona^ 


sno  vrs 


LilB 


\nfas  Ilsm-a  -s-s:  :4:TJ;KiJ8trjo?   <^0,^;.y   .t' 

Cf'^     ieiJBO    ."iS.l£f    ftOJ/8     e.PBO  A 

".ll.^ios^as  :;r:r.ocf  eiii",r   -s-rsllf/s 

g.i.SW    1,-     fe.tnUOl.U-,    Il,«hTP    ri'iv     LriC^ 

v^i  jrisj/p   sjj-usl   J3  ifoi.iv;  rri    .  -.et^w 
..fro  !«{/?.!  iij  TO'±    ^rroituXOK  rvi'    c-.j.tJ:i«rf9 
Haw 


i/i)0t^fri 


sxi?  .  as  'Jon   si  \"vs     ,&d  r-ciQi 
s,ev/  rtoid'oeijxs  1:o  border:'  stri^ 


oa,  -eioa  s:iv    Jbn^   tftto.t   »^£  sllso   ^osot 


the  number  of  torn  cells  is  much  greater  and.  from  these  the  contents 
are  simply  washed  out,.   Then  also  the  cell  walls,  which  when  perfect 
cause  diffusion,  as  well  as  the  contents  of  tlie  cell,  contain  substan- 
ces  which  dissolve  when  kept  in  contact  with  water  for  some  time. 
These  are  especially  Pectins  and  organic  salts  of  Calcium  and  Potass~ 
ium. 

During  the  treatment  of  t,-e  cossetts  in  the  diffusion  "battery 
three  actions  take  place  at  the  same  time,  namely: 

1.  The,  washing  of  the  juice  out  of  the  torn  cells. 

2.  The  dialysis  of  the  soluble  substances  out  of  the  perfect 
cells . 

3.  The  dissolving  of  the  substances  which  are  indissolu  /ole 
in  the  "beet. 

While  the  first  two.  especially  the  dialysis,  are  those  actions 
which  -,ve  strive  to  obtain  in  diffusion,  the  third  is  a  harmful  effect 
which  should  "be  reduced  as  much  as  possible.,    It  is  a  sad  coincidence 
that  those  conditions  which  are  the  best  for  a.  good  diffusion  are  also 
the  most  favorable  t<">  cause  the  dissolving  of  the  indissoluble  substan- 
ces. 

.  The  dialysis  takes  place  t~e  more  rapidly  the  higher  the  tem- 
perature used,  the  thinner  the  juices  and  tae  thinner  the  cossetts;  it 
is  more  perfect  the-  longer  it  is  allowed  to  act.    But  not,  slow  working 
and  thin  juices  as  well  as  thin  cossetts  are  also  the  best  conditions 
for  dissolving  the  indissoluble  substances  of  the  cells  - 

It  is  the  work  of  the  technical  sugar  man  to  at  all  times  con- 
sider which  mothods  under  the  given  conditions  would  give  the  best  re- 
sult in  diffusion,  but  first  of  all,  which  will  allow  the  best  extrac- 
tion of  sugar  .   At  the  same  time  it  should  be  noted  that  one  rnathod 
of  procedure  may  take  the  place  of  another.   For  instance,  the  time  of 

- :   8   :  - 


duratic-n  of  the  diffusion  when  higher  temperatures  and  a  stronger  flow 
of  juice  are  used,  may  "be  shortened,  while  lower  temperatures  may  "be 
used  in  case  the  time  of  duration  of  diffusion  is  increased  and  the  cos- 
setts  are  made  finer,, 

If  the  diffusion  could  he  conducted  "by  using  thread  like  cossett 
this  would  be  an  ideal  mode  of  working,  as  the  entire  diffusion  would 
take  only  a  few  minutes.    Only  small  vessels  would  then  "be  needed  and 
only  a  small  part  of  the  undissolved  substances  of  the  cells  and  cell 
walls  would  be  dissolved,,  while  the  juice  would,  nevertheless,  be  highly 
concentrated* 

Unfortunately,  it  is  not  possible  to  produce  such  cossatts,  and 
neither  would  it  be  possible  to  keep  up  a  large  enough  flow  of  juice 
when  using  such  fine  cossetts.,   Most  factories  cannot  even  continually 
produce  cossetts  of  1/12  inch  in  thidkness,  or  smooth  cossetts  of  a 
somewhat  constant  cross  section.   The  time  of  duration  of  diffusion 
must  be  determined  by  the  degree  of  extraction  of  the  largest  cossetts* 
The  greater  their  number  the  longer  diffusion  must  act  in  order  to  ob~ 
tain  a  good  average  extraction*   By  the  time  a  good  average  extraction 
has  been  reached,  the  extraction  of  the  sugar  from  the  thinner  oossotts 
is  nearly  perfect,  and  quite  an  amount  of  non  sugar  has  already  been 
dissolved  from  their  cell  walls,  while  the  thick  cossetts  still  contain 
far  more  than  the  average  amount  of  sugar  that  should  be  kept  in  them0 
Therefore,  in  order  to  obtain  a  good  diffusion  the  cossetts  should  ba 
made  as  uniform  and  thin  as  possible,  without  having  them  thereby  im- 
pair the  flow  of  the  juice* 

There  is  an  upper  limit  for  the  temperatures  en  the  battery 
which  lies  where  the  cossetts  begin  to  get  soft,  or  when  they  become 
scalded/*   Scalded  cossetts  will  pack  so  tightly  upon  the  lower  sieve 
that  the  flow  of  the  iJiuice  becomes  very  slow0   For  different  kinds  of 

beets  the  temperatures  vary  at  which  the  cossetts  become  scalded.-.   In 

.     < 
-:  9   s- 


*  Tewol 
tins  b&'  al  n 


i^w1   \'rf  £'  -'3  9rf  £>Xi/6o  n  '1    oii* 

sTMnS'  OiiJ  &£ ''tjin  lifted  lc  ei>oar  J!fi':'bi*frA  acT  J;  ".yo^r  sirfj 
t  •&ji'UQ'0  .f;?i»eo'9v'  'Ijsae  \vl'frC  .sefUftici' »sl  a  -.irib  -skiir 
tit  ic'"  8o:b:frr^scfi; .  ;  IlA-3?-.  "fe  \-Inc' 


>Il'^ifOite  ssijsl'-'js  cri-  ^sei  6* 

"  "•' '  :  •  •'        '  A  r     •.  ""'  "'    " 

'.co  rtjoojfa  T."    .  r        "  nl  11001    SL\I    10   s**c*7;*oi 

to  rfol-jsii."'    "Jc  VL-*;I  *"'§rJT       «itoi*o93  S^OTO   J'ns^c.tco 
;.i£_*   e  J*  "Yc-  froit5^ttjC9  lo  «eT3^b  6di  ^cf  Jb'oninie j'si  'e-.f 

rri' '  *oi-    ?SJrtC;'ndJ  e'TlliL   •:?:>••;  no  I   eiir  '-re  5t"rLin  Tlerft 


to 
;o   I  fi's    e^opa        ^ii 


ecf  i>l»Offa   a^tipec        eii^Tfolr    "   "  '  ~'        • 

' 


»rf  ^joasqo  &i^/w    ^i:  rftbi*- 

•'••  •  •'    '    •.•joa'-iaiiJsoB       *fceil.-o3' 


:".;  • 


general,  fresiily  harvested  ripe  beets  will  stand  a  higher  temperature 
than  beets  which  have  been  siloed,  but  the  method  of  fertilization  and 
climate  during  Orowth  also  have  an  influence  upon  this*   In  the  case 
of  sound  beets  the  juice  may  be  heated  to  176  to  183°F  without  having 
to  fear  any  overheating.   It  should  also  be  noted  that  the  temperature 
of  the  cell  contents  is  always  a  number  of  degrees  lower  than  the  ther- 
mometer in  the  calorisators  registers-   No  cossetts  will  stand  a  tem- 
perature above  194°3?  without  getting  soft.   Naturally  a  great  deal  de- 
pends upon  the  length  of  time  during  which  the  cossetts  are  subjected 
tothis  higher  temperature..   This  is  why  it  is  possible  to  use  higher 
temperatures  in  connection  with  quicker  work,  i.e,  a  more  rapid  ex- 
changing of  cells  than  with  slow  diffusion. 

When  unsound,  rotten  or  frozen  beets  have  to  be  handled,  high, 
temperatures  cannot  be  used  under  any  conditions,  as  the  cossetts  from 
such  beets,  that  is  where  the  beets  can  really  be  sliced  into  the  form 
of  ccssettS)  are  soft  from  the  start  and  get  softer  even  in  case  com- 
paratively low  temperatures  are  used. 

The  temperatures  to  be  used  are  also  different  for  long  and  short 
batteries  and  for  large  and  small  cells,-   The  shorter  the  battery  and 
the  smaller  the  cells  the  higher  the  temperatures  that  must  be  used,  the 
greater  the  number  of  cells  that  have  to  be  kept  at  the  high  temper- 
ature, even  the  pressure  water  should  be  quite  hot,  while  in  the  case  of 
long  batteries  with  large  cells,  the  temperature  has  to  fall  in  the 
direction  of  the  first  cell,  and  only  a  few  cells  should  be  kept  at 
the  highest  temperature., 

In  order  to  draw  ui'f  juices  of  high  concentration,  which,  be- 
sides a  good  extraction;  we  slioul'l  always  strive  to  obtain,  the  cossetts 
should,  during  the  cntii  e  v;vocess  of  diffusion,  be  surrounded  by  as 
little  liquid  as  possible..   The  concentration  will  become  the  higher, 


10   :~ 


•     .•--     '••  •  ^f-r-   *-.  ;  .-!*ii; 
•  n?'<p,-  :.  e-o,        j 

•  »j? 


*:*  /fc 


'•,. 


l7FJ'R 


tr> 


in    t»; 


•  ^.,. 

.^  '-N?ri 

>.  ."'•'"  ;"     iin 

--  .     1   •';» 

'bi 

•  .  i   • 

:  ttf  -frlimila 


r-o 

'.-»•.     ^  ,, 


v 


l  •i 


? 

' 


at        ~'. 


_*flTU^. 


a5 


4jj*i'i   fJfc  wl 

W%irt    -':--'  ',  Xi 

'      '    '•      ',  f  4.4.  , 

I  ^ 


. 

. 

•    -  T  •     •       ' 

,  :  •*     -*•  -'•.'.  -.      ' 

TJ 

"?.30i  t 


, 
«**  s^ 

"•  '       ••'  —  :     .  .    •  .  .-^, 

atiJ   eXIea 

"  ••'  •  .  Lrr-''  -    ••     '  .] 


«     •         .--  -. 

4^ 

-•     '•-•'•r^  -r  - 

"Xc  .-; 
'••;-.:  .-;/.   ••   :-,,  .  .   -. 

-WJjJC 

cj-  •  %ofvro  nl 

-    . 


-•  ••  o  Oj.  .s^ 


other  things  remaining  the  same,  the  more  cossetts  by  weight  are  con- 
tained  in  a  cell  or  the  nigher  the  so  called  filling  is.   In  this  dire- 
ction the  large  cells  again  have  an  advantage  over  the  small  oneso 
By  using  stampers  it  is  possible  to  get  120  to  130  Its.  and  more  of  cos- 
setts  per  1  hi.  into  the  large  cells,  while  in  case  of  smaller  ones, 
especially  when  the  working  is  rapid  and  there  is  no  time  for  stamping 
only  110  Ibs.  per  1  hi.  can  be  gotten  in.   Evidently,  the  condition 
in  which  the  cossetts  are  has  a  great  influence  upon  the  magnitude  of 
the  filling,  as  thin  cossetts  and  those  from  fresh  beets  can  be  packed 
tighter  than  thick  cossetts  and  those  from  dry  beets* 

Basing  our  conclusions  upon  the  above  treatment,  we  can  dis- 
tinguish the  following  typical  methods  of  working  from  one  another. 
They  have  their  advantages  and  disadvantages  depending  upon  local  con- 
ditions. 

(1)  In  the  work  with  a  long  battery  of  from  12  -  14  cells  of 
small  capacity  -  1.2  to  1»3  tons,  the  cossett  nust  be  thin  and  the  tem- 
perature of  the  whole  battery  up  to  the  last  cell  must  be  kept  as  high. 
as  possible.   VJarin  pressure  water  should  be  used.   The  diffusion 
should  be  short,  I.e.  last  from  1  -  1-1/4  hours.   Hence,  the  change 

of  cells  and  the  flow  of  the  j^ice  must  be  rapid.   The  drawn  off  juice 
will  usually  exceed  the  normal  amount. 

(2)  In  the  work  with  a  long  battery  of  from  12  -  14  cells  of 
large  capacity  -  3.0  to  5.0  tons,  the  cossetts  should  not  be  too  thin 
and  should  be  of  uniform  size.   The  temperature  must  be  high  in  the 
front  and  must  drop  toward  the  back  a  little  more  than  in  case  (l).  The 
pressure  water  should  be  cold  or  only  slightly  heated,  the  diffusion 
should  last  from  1-1/2  to  1-3/4  hours,  the  change  of  cells  should  be 
less  and  the  flow  of  juice  slower  than  in  case  (1).   The  drawn  off 


--,,..    » 
•"f   ' 


'bh      f 


ai  bs< 


v|n  "Aj   sIcFl^notl  «i 

r£tf  \rJtfw  W^:"^':**«*   •j'd.1  yi  »**« 
j  \ri6  "i  iq«i   5  i   T-niaft^v  »il*   ::«uw 

'  ,n'{  rtftV'to;, 

,    >j.      ":•-:•.       *       •.---''''' 

:..,  f-  +  ..  _*X 

*  .  •  : " 

-       '"  ,.-4    '*..       ''.«+»;  .jflllli 

;    S8OiV*     Oi 

Xti)  noil   s?.C£t^   to^  e 


*•    JN,    *• 

.L-  *• 

kA1    '" 


... 

±     „   ,      «.     -t«1  +  -i.ri}>3 

?:  •        "-    :'-; 

^IOn?°-*U  ••::      8t-     ;   ':-  •-'-  ' 

-rt  It."^1 

-.,  ••--«  '       "  "•  ."  •-    "••' 

..'.:•-'••  V-  »  PL 

•  :  ...   ,.  ...    . 

' 


^.. 
o.*   S.I       ^>  ta»^*,o 


-       • 


.. 


^  < 

»*^ 


•wol^  ttl*   b.'ijs  elleo  ^ 


.jji/'^as  I*iTtoa  »*L*  fcs 


r  4  *  V  r 

^   *j 


-     '  '  fc£f     fclifOdS     t^ 

»etir-      orm     tTD"?  * 


lfi  «;ir  t'f)J 


nwatii 


nl 


newoa 


«    • 


uice  can  be  reduced  to  100^  of  the  filling. 

(3)   In  tae  work  witn  a  short  'cattery  with  from  6-3  large 
lls,  the  cossetts  should  be  kept  as  in  case  (2}  and  the  temperature 
6f  the  entire  battery  should  be  maintained  as  high  as  possible.    The 
ressure  water  should  be  warn  and  the  diffusion  last  from  1/1/4  to 
1-1/2  hours*   The  chaise  of  calls  should  "be  still  smaller  and  the  flow 
of  the  juice  slower  than,  in  case  (2)e   ?_-.?  amount  cf  drawn  off  Juice 
will  be  somewhat  higher  t^an  in  case  (2). 

When  one  must  vorl:  witn  a  diffusion  battery  already  installed  in 
a  factory,  one  can  select  the  uost  appropriate  of  t^e  above  given  three 
methods  of  wording,  in  order  to  secure,  together  with  a  maximum  capa- 
city, the  highest  concentration  of  juice  and  a  good  extraction. 

How  far  t.ue  extraction  should  be  continued  is  entirely  a  matter 
of  calculation.   In  case  the  battery  is  comparatively  small  and  the 
quantity  of  beets  to  be  worked  is  large,  it  would  not  be  correct  to  try 
to  get  a  thorough  extraction  by  decreasing  the  capacity  or  by  drawing 
off  more  juice,  as  the  gain  in  tno  sugar  would  be  balanced  or  over  bal- 
anced by  the  increased  cost  of  operation,  due  to  running  at  low  capacity 

loss  of  sugar  in  the  stored  'oasts  and  the  coal  consumption.   But  if 
the  battery  is  plenty  l~r,_;c ,.  it  ."ci-lcl  bo  \vrou,;  not  to  drive  the  extrac- 
tion as  far  as  possible  "?-  r.:,i..j;  t^c  correct  tai.-'peraturas  and  time  of 
draw  of  diffusion,  out  of  fo-r  t..at  t.ij  juices  cbtainod  from  the  last 
cells  would  have  too  lov  n  puriLy,,  and  \vould  therefore,  have  a  bad 
effect  upon  the  rest  of  the  juic33c   Although  this  last  opinion  is 
wide  spread  it  can  only  be  applied  in  exceptional  cases-  as  ?n  working 
very  poor,  frozen  and  rotten  "beets-   In  case  of  sound  and  ripe  beets 
the  thin  juices  from  the  last  cell,  when  separated,  often  have  a  low 
purity,  but  by  separation  and  saturation  so  many  non  sugars  are  precip- 
itated or  so  changed  that  the  purity  is  very  considerably  increased. 


Uil.JlCiBv  '•-;..':  ^;'-A..         '.Hf*1^6.?6 

WO.TT.  «*-•;•  itxus;' 


' 


-•""*.*•;.-;  r  t  ~      *  *•%•  •%/ 

i^e--  .!*>  ^-u                        .  ;i^_  .     ,  .  ,  ... 

yj.  .          ...  J 

""                                                                          "       -•       .          '.'      "  •*.      » 

so  .-a-'^iiJfer                   ior»5;...        jCi^ct-  "  ,rt. 
•     '.ii                                                                      r:qi 


R*i*T  •  blTii    I^JiiiS  -"*.?<'  .   •»' 

it.  .t^jb 


?-  v  *  ^  *  ii>'ii']  ;  Cl ..  fTO  1 J  Cv?i*»  r . 

Uq*c    vol  ^«  ^-{.;.li  •   •€•.  .L£#':.£~".  ^3  bfron 

*••».        •  •  >  •'.'*.'• 

•    :  o-  j.,>  "*,        >.«*  .        


"  i        '.   £*•**  -nc  ...    -.     '—-:.:  b-  •.  * 

'.,     ,.  !>£ 

-••»!;:  ^?i 

'•.•':£  .'-•?;      -r-.p9aj3  ....    SC  ii^.0 

•     '"          .       *  •*     ' 


* 

In  case  the  syrups  made  from  the  purified  Juices  are  corractly  neutra- 
lized,, tiis  sugar  can  "be  profitable  extracted  "by  crystallization,  as  they 
are  otherwise  costless  and  are  obtained  without  an  increase  in  the  work-*' 
ing  cost  or  coal  bill.   The  fact  that  tne  carbonated  alkalies,  which 
are  found  in  great  quantities  in  the  separated  and  saturated  after  juicas 
of  the  diffusion,,  and  have  to  be  carefully  neutralized  before  they  are 
worked  alone,,  when  worked  together  with  the  diffusion  juice,  as  takes 
place  when  high  extraction  is  used,  act  favorably  instead  of  unfavorably 
is  explained  by  the  circumstance  thnt  the  thin  juices  usually  contain 
soluble  salts  of  calcium,  which  latter  is  precipitated  as  calcium  car-. 

s 

bonate  upon  the  addition  of  the  carbonated  -alkalies.   In  case  such  sol- 
uble salts  of  calcium  are  not  present  in  the  separated  juice,  a  satura- 
tion of  the  thick  juice  with  sulphurous  acid  will  act  very  favorably* 

In  considering  the  question  of  the  limits  of  extraction  we  should 
not  leave  the  fact  unmentioned  that  the  extraction  of  the  cosset ts 
is  different  in  different  parts  of  the  cell,  and  that  the  extraction  of 
eugar,  as  well  as  of  non  sugars  is  naturally  less  in  the  thicker  coss- 
etts  than  in  the  thin  ones.   Experiments  roade,  to  determine  the  differ?- 
ence  i;j  extraction  in  different  parts  of  the  cell,  gave  varying  nuner- 
ical  results,  but  all  proved,  as  we  should  naturally  suppose,  that  the 
percentage  of  sugar  in  the  pulp  increased  from  the  top  towards  the 
bottom,  so  tiiat  the  pulp  near  tne  bottom  sieve  contained  0.1  to  0.2£f  and 
sometimes  more  sugar  than  that  near  the  top.   If  conical  sieves  are 
used  as  in  cells  emptying  from  below,  the  extraction  towards  the  center 
of  the  conical  part  may  possibly  be  very  poor  if  most  of  the  juice  flows 
through  the  upper  holes  in  the  sieve.   In  large  cells  a  higher  percent- 
age of  sugar  is  sometimes  found  in  the  pulp  in  the  upper  corners  when 
the  cylindrical  part  is  surmounted  by  a  flat  top.   All  these  variations 


13  :- 


;$?,*.*.„  tHi<q**";*v-Rot£-. 

f   "*-.\'s     >••'•   ..ji'1       -    •     ••.    . 

•^:i-«sTP»    •;•  -.••.•.;• 


.;«--  ., 

.;  .-^.1.^4  *  OITJ  .e-*-  .<uo  -Oflji^s 

"  *~           •  *'  >   .-.^  .  '  .•  *•  •  •  «  •-  .• 

:      V    '  •'•-'        ••»'   .-•'  ••*•• 

-NI          ....    .  ;•-,  it*  ••;»H9l.<tjBOO  ,ei 

•-•     :/,,-,,  r;^  --/•/' 

I     •.  i»  :  •:>.."^  t    ,v<- 


•. 

« 


i>^*rm*jBe  '•     •'•»»•*">:.    ...«/...     . 

•'  -  ••       r.  •  ••'.•.;•,;'    €  ,....  .  -    '. 

:.~:'..  •-. 

f    •tola  ':?     |."""--    •;      .-     i>;^>   ^jc^itj;' 

" 


-  * 


••  .      M^-ffoivt  co^tirlllJb  •at  *ii»  -tei-y  ^^-"v/i-  v^.^^^w  ^9.^- 

•  •;.*'•  .-•'', 


Jb*«?p;i  ..-I        -..,    .. 

•'     :     •-•       ;..-  .  -'-J 

ILau^u   *99lul  attU1   •xi?  't<*ji>  ^«aia:tfeu;>Tia,  .«:i 

•*-„»;•*»  •::*.'.'  J 

•  -^   --  ;•_;..,        ,  ••,         •? 

±.Q..»*.  •     «  la  i 

r^.:  .  __  --';.;.../.    >r,  ,.B^4^   . 

«a-n  ?9t*no^T         .":*  •'If.f  •  ;<.,   .-./-b*  g.vt   noq[ 


,.*     .:  ...«,..    _^  ^'oit^e'^^'JBij.ia^p  lo 


vjQA  •;i^t^;'tflk**'u      0^ 


•  •••w-.ao2.'tp«T  ~  rT*j^tfp'  «rt*-^.rs4.*i»fci»co9  nl 

•*'"'<  j  ***•;":*••..-• 
•*          .•>.'.• 

•~'f        .  -.    f,  ^e^'/ji^  *o«,;t 

'      •'•  5      '    .       ... ';         -    J  H 

^o  nc i^p^T^JC^  p«i^   }d*).i  bsus  ,  lo«''8^"K*i3    !.!:*»."•. ^t-ib  ni 


*  •• '  ^  >i      .  •  •• 
•^9l*ifc'-«iiJ  »nti-zife  '•'•          .•    " 

»n«£U;n  anivw1  n»ie3tiii).r  nf  .noi 

.<*;..-.        ,^fq-.  ,  f,. 

-.  »  - 

"•*-,  v. 

,  fc6?£c-»T9iTi  qliiq  air.    ,  .  t«*ai»q[ 

..  -iff.    i...  ,i/& 

"  ...••'."  *.  . 

"    •'  -.  -.  s"  »1Jt"  ",Vbr»rf'-efO'T.1.  ^tfe*i;iJsr»3 

v;'    .;'.....  "  * ' 

.'-;..,,.  f.       '• 

••ftftt' Vtffr  o£_  qfk($      ?* 


IIA       .qn^  tall  «  ^rf  bojrjuosnu*  ai 


__•       »r       ». 


in  extraction  appear  only  on  a  small  scale  when  the  extraction  Is  good 
in  general.  Taut  "become  very  large  when  the  extraction  is  poor,  or  when. 
the  pulp  contains  as  much  as  0.5/b  sugar  on  the  average,.   This  fact 
also  shows  that  the  extraction  should  be  carried  quite  far,  as  only 
then  the  actual  loss  in  sugar  tallies  with  the  determined  loss* 

The  amount  of  juice  drawn  off  per  1  ton  of  "beets  is"  determined 
by. the  degree  of  extraction,.   Before  increasing  the  draw  of  the  diff- 
usion juice,  in  order  to  improve  an  unsatisfactory  extraction,  one 
should  try  to  do  so  "by  improving  the  cossetts,  using  higher  temperatures 
by  an  increased  heating  of  the  last  cell,  or  a  "better  filling  of  the 
cells  while  keeping  the  flow  constant. 

The  measuring  of  the  diffusion  juice  is  usually  conducted  in 
open  pro-heaters..   The  amount  drawn  off  is  either  indicated  "by  an  ord- 
inary float  or  by  a  controlling  apparatus  with  regulating  attachment a 
This  method  of  measurment  must  be  considered  quite  crude,  at  any  rate  it 
is  impossible  to  get  exact  figures  by  means  of  it.-.   Sufficiently  acc- 
urate figures  may  be  obtained  by  measuring  the  juice  in  a  tank  provided 
with  an  overflow, -if  from  this  tank  all  the  juice  is  drawn  after  each 
filling  and  its  volume  has  been  predetermined  by  filling  it  with  a 
known  weight  of  water*   If  the  overflow  is  adjustable  *so  that  the  capa- 
city of  the  tank  can  be  regulated  by  means  of  it,  such  a  measuring  tank 
will  come  up  to  all  requirements,  and  will  even  take  the  place  of  aut- 
omatic measuring  apparatus,  of  which  there  are  a  number  of  commendable 
forms  0 

In  many  cases  the  juice  of  every  draw  is  spindled*.   If  stress 
is  laid  upon  the  getting  of  a  good,  average  sample.,  this  mode  of  control 
is  of  great  value.   But  when  it  is  suggested  to  regulate  the  draw  acc- 
ording to  its  density,  so  as  to  immediately  increase  the  draw  when  the 
density  rises  and  decrease  it  when  the  density  falls,  the  suggestion 


.-* 

•/•--.. 


iff_.f.S9ii  :J 

"...   :"• 

•«     *ri~ 


_.-..  "-.'.I     :•.'•• 

n  rnoo 


wnfc~#&lir 


•  .si  ai  j  A  srr  u-          >  v«rr"; 


,- 


a:iA"Tii 


lo.  0»-t£»is   srit  \ 

r        • 

fli    •C«3JT«?,    ?O 

':c*n"'f  \;"cf  •:  s   o£>  OJ   ^•tjf    fcli;-:.^ 
r  io  "3rtlfra*a  ts%j5«nn£  rts  vi 

rtuln»j5«a  erfT 

»T*»^JB®.'l-DtT    f 

iToTlrroa  «  \.d  to  *^oll  x*'^" 


i#3*'l  forx«p  i'9.-«   of 
;eE  isttxVttfc  sVJ 


iiij* 

If  3  Vs. 

•Id"*E.-ro  JHOO  lo   ^eAcurr       «>i^ 


-i" 

^  "•• 


n  {j    ^^-i 

J19T 
eii^   £-Ci.s*io 


:bo 


'ir  aq   sh 

arf-Ji 


ju 


seems  to  have  no  sound  "basis.   The  beets  should  be  veil  mixed  when 
they  get  to  the  slicers  and  the  cossetts  become  mixed  still  better,  so 
that  the  filling  of  the  cells  does  not  vary  much  irf  its  percentage  of 
sugar  each  day,  and  the  density  of  the  juices  varies  but  little  when 
the  filling  is  uniform,,   Then  also,  the  density  of  the  draw  and  the 
extraction  depend  upon  so  many  things  besides  the  flow  of  the  juice, 
that  such  a  regulation  of  the  flow  may  even  have  bad  consequences  if  the 
percentage  of  sugar  in  the  cossetts  in  the  different  cells  really  is 
different.,   Consequently,  the  best  rule  is  to  change  the  rate  of  flow 
only  when  the  percentage  of  sugar  in  the  pulp  is  no  longer  normal,  and 
can  be  decreased  in  no  other  way-   Such  a  regulation  is  only  seldom 
necessary  and  can  "be  easily  conducted  with  ordinary-  measuring  tanks » 

By  experiment  it  was  shown  that  concentrated  diffusion  juices 
usually  are  of  higher  purity  than  thinner  ones,  and  this  fact  becomes 

i 

the  more  noticeable  when  the  pressure  water  is  impure.,   Por  this'  reason 
and  the  coincident  economy  in  coal,  one  should  strive  to  draw  as  small 
an  amount  of  juics  as  possible*   Many  factories  get  along  with  a  draw 
of  9,,1  TIL  per  one  ton  of  beets*   More  than  10  to  10.5  HL  per  one  ton 
of  beat.-  should  never  be  drawn  where  coal  is  expensive,  but  in  case  the 
extraction  is  not  great  enough  it  is  better  to  make  appropriate  changes 
in  the  diffusion  battery «> 

When  one  wants  to  insure  oneself  that  the  method  of  working 
used  is  correct,  samples  of  juice  should  be  tested  simultaneously  from 
all  cells  of  the  battery  for  purity  and  percentage  of  sugar «   Prom  the 
determined  percentage  of  sugar  one  can  find  the  increase  for  each  cell. 
If  the  found  figures  are  now  platted,  the  numbers  of  the  cells  being 
taken  on  the  axis  cf  abscissa  and  the  per  cent  increase  in  sugar  on  the 
axis  of  ordinates,  we  get  a  curve,  which  in  case  the  method  of  working 
is  correct,  will  have  a  definite  regular  shape  <,   But  if  the  method  of 


i  a- 


JT  Jon  e« 

,ut,  »ri* 

wfiif^erf*.  lo  x*i«»*      ft*.  t° 
,»oli;L  »iiJ  *io 
li  ^Qfs^p* 

k  «Xwt  Je»d   erIJ    t^I*asyo9eiTcO        -^rr^sllli: 

- 
•  •  •""  • 

Bcble1*  "zXno   >>^  ni>lJ't*" 

»o  tr:'>   CTTOLftR   aa*  ?i   tn: 
jdrrrTi-id-  ns.rf^  v*^^."1*1 

*    -  # 

=  **.;  rtireE«iKl  s^  'n*I.IT  ' 

• 

[it*  fciirolte.  CKC   tXiwi  oi  xw  K^° 

5^  Rei-neJOBl  \-or-"-       '**Dto»cq  aa 

r  o?  01  »»*  »I^M      -3-eod  l0,"' 


Isae 


1o   0iB'v;IX«aaij 
oi^cn  etoa  »ri,t 

.  211- -''3    «i^    ^-^ 

.  ,      ^.        ..^-r—r-      -f£ 


sric, 


al  jwtf 


B, 


ar  '«  '  4»uo«  ? 


•V  ' 


-I^  .-*«T 


•i.t   mm'v 

.      -  •:.*;.•  :*v" 


>     f^.. 

-  red  uXI»o  oiir  Ic 

' 


"'??>         ^w 

r'  ^y 


lo  t 


lo 


:,.^i.  *.?'';;;  •.*?;' 

'•        ''*•''  ''  '   '"*  "        ^ 


diffusion  is  incorrect  this  curve  "becomes  irregular  in  shape,  which 
means  that  the  extraction  in  the  different  cells  is  not  uniform,  as  it 
ought  to  "be,  and  the  total  work  done  "by  the  battery  is  not  a  maximum* 

The  purity  of  the  diffusion  Juice  does  not  always  allow  us  to 
draw  conclusions  as  to  the  value  of  the  juices,  as  not  only  the  con- 
stituency of  the  non  sugars  varies,  but  also  because  it  is  unknown  as 
to  the  amount  of  these  non  sugars  that  will  be  removed  during  separa« 
tion  and  saturation,,   It  is  hence  easily  possible  and  often  happens 
that  a  diffusion  juice  of  low  purity  gives  a  better  fillmass  than  ons 
of  higher  purity,,   nevertheless  the  determination  of  the  apparent 
purity  of  the  diffusion  juice  has  a  certain  practical  value,  as  it  is 
:  often  possible  by  its  aid  to  draw  a  conclusion  as  to  how  the  juice  may 
act  and  what  troubles  may  arise  in  later  stages  of  the  process.   Such 
conclusions  are  only  allowable  then,  when  many  and  regular  purity  de- 
terminations are  made,  and  only  then  is  it  possible  to  judge  whether  a 
change  in  the  working  of  the  diffusion,  especially  a  more  rapid  and 
hotter  working  will  be  advantageous  to  the  purity  of  the  juice. 

It  must  be  considered  quite  wrong  to  judge  the  value  of  the 
diffusion  by  comparing  the  purity  of  the  diffusion  juice  with  the  pur- 
ity of  the  pressed  beet  juice,  and  by  believing  the  diffusion  the  better 
the  greater  the  difference  in  the  purities*   It  is  well  known  that  the 
purity  of  the  pressed  juice  of  the  same  kind  of  beets  varies  with  the 
fineness  of  the  pulp  and  the  applied  pressure,  and  that  beets  grown 
under  different  conditions  give  press  juice  of  very  different  quantity 
and  composition.   There  is  therefore,  no  press  Juice  which  is  charac- 
teristic of  the  tested  beets,  and  therefore,  comparisons  with  it  are 
untrustworthyo 

Estimates  as  to  the  value  of  the  work  of  diffusion  can  be  made 


fit  f 


asEtooocf  »vti/o  s&tt  Joe-noon!  al  nol«uTt 


•  -.' 


9iij  'lo  yofteirtiJa 


"ai   tl 


tttQ-taqiG  ssi*  1o  acti^ 

'     -  '  '•  - '. 

Ifd'tlsAiv 


»oi«t  srf/'  wcri  c'.*  'P.S  ff? 
-P  t0^ 

nftriTr 

''*•*•'.. 

larftsrfw  •"dfc^r  'e'o'55  ?-r  ri" 

r    •-.      ;      .-..•• 

, 

b^ 


w*.1fc 


^     elcT^ 


bta.s^i  "^tf  •Icffe^o-q  rr« 
- 


e-il:,..^'-     -•.      i  ^{  •'*£.*,  ::,rri":^qcno9  x^  oolstfllii 
snivsilacf"  vtf:  jbnjf  t«p4J>.L^^etf  fc»e?«Tq['  a^ti1  lo  Y* 
nvrrnf  Mew   el"?J5'  *%  »R 


.-  ••:-• 


•"       •' 


- 


^:-- 


\&tio   al 


t 


•d  n*?o  ncxRi^^iJ 

'r  -       '»    r 

-   .'».< 


erL)    50 
efii1  '?o  E 

•  •;  ^  t.'_- 

ft-  £  eisa-jV  evi^   e.^^  ^^p  Jiiei*T$l 

5.*i  ,  e-told-.fiiJ.  ki!'  - \        '      *n 
IP i'""     '    ~  €<BTr?t-iCii?*  i>a*  .  &j      "       '      -a'*' efi^ 

x*     '.  ;       .       ,   '   *  •"          •     •  .- 

-  V  •  "  -  .:••...•-• 

t  •*  • 

-•3 


only  oy  comparing  diffusion  experiments 0   It  is  still  undecided  whether 
a  comparison  of  tlie  work  in  practice  and  a  laboratory  experiment,  which 
is  only  a  digestion,  has  any  practical  value*   At  any  rate  a  Juice  pre*- 
pared  by  digestion  is  more  -suitable  for  comparison  with  diffusion  juice 
from  the  same  kind  of  beets  than  the  press  juice*   The  best  comparison 
between  two  methods  of  working  is  given  only  by  trial  runs  with  two 
batteries,  using  the  same  kind  of  beets<,   As  such  tests  can  only  be 
conducted  with  lots  of  trouble  and  great  expense,  on  a  large  scale,  it 
is  best  in  general  to  base  upon  figures  obtained  by  the  use  of  small 
experimental  batteries,  to  regulate  the  working  according  to  them,  and 
"besides  that,  make  it  a  chief  requirement  to  obtain  a  good  extraction 
and  concentrated  juices.    The  changes  through  which  the  Materials  of 
which  the  beets  are  composed  go,  by  changes  in  the  methods  of  working 
the  battery,  are  only  little  known.    The  chief  constituent,  the  sugar y 
apparently  suffers  no  change,  even  when  working  hot  and  slowly,  as  in 
many  experiments  no  or  only  a  doubtful  increase-  in  invert  sugar  was 
found,  doubtful  in  so  far  as  it  is  uncertain  whether  the  slight  increase 
in  invert  sugar  took  place  in  the  battery  and  caue  from  the  raw  sugar , 
or  whether  the  other  constituents  tend  to  produce  reducing  agents. 
The  diffusion  juices  contain  from  .05  to  .15;",'  of  reducing  agents,  ac- 
cording to  the  greater  or  less  per  cent  contained  in  the  beets.   Of 
the  albuminous  substances  a  larger  part  seems  to  remain  in  the  cossetts 
when  the  work  is  hot  than  when  it  is  cooler.   The  per  cent  of  acid  in 
the  diffusion  juice  varies  only  slightly.   The  acid  reaction  is  partly 
due  to  acids  and  partly  to  acid  salts  of  potassium,  which  either  were 
in  the  dissolved  state  in  the  beets  or  were  dissolved  during  diffusion. 
The  amount  of  dissolved  pectins  and  of  the  soluble  calcium  and  potassium 
salts  increases  rapidly  with  the  length  of  duration  of  diffusion  and 

-:   17   :- 


IllJe  e 

.J.Tft.niT  9.7x0  v-i~ 

•  i  •       .  T    "  *. 

fA  . 

-,-: 

lul  Jti:t  *i*i-» 


;*, 


c*t,  inOjlJa     '•-.;      -• 
a.*i  aol***Mii>    t<f-b9i« 

cf  to  feniii  s.'ibR.  »rl?  Er?>"T 
la  T^  !»?•*•"•' 


»i  .. 
t»IjBOs  te 


s  to         f.rti.B.tiio   Q.^  }&®ci»t  Iwjptan  Is   ..?- 

-         '-"  '"  »  . 


^. 


t;w  ^?' 


«.  ^ 


;>.  r  >ru 


a  .- 


tl&ncd  i»nd-*> 


..!••  U/:  i*  t  ,RSl: 

* 


nslogo  - 


TOW  rred 


t£a<-      5^-. 

Ft 

• 

t. 
no 


- 


Tto- 

•  t  . 


tevloesils  ettt-'  fit 
iii 


•^  r*  ^ 


the  number  of  cells.   The  fertilization  and  grade  of  ripeness  of  the 
"beets  has  a  very  great  influence  upon  the  solubility  of  these  substan- 
ces.  From  beets  which  were  fertilized  with  too  much  potassium  and  Ni- 
trogen a  greater  quantity  of  non  sugar  is  dissolved  than  from  beets  fer- 
tilized with  the  correct  amount  of  phosphoric  acid,  not  only  because 
these  substances  are  present  in  greater  quantities  and  are  more  soluble 
in  the  former  beets,  but  also  because  these  beets  cannot  be  extracted 
as  easily,  and  hence  higher  temperatures  must  be  used  or  the  diffusion 
must  last  longer.   Frozen  or  rotten  beets  suffer  greater  changes  dur- 
ing diffusion,  especially  when  a  long  and  hot  diffusion  is  used;  in  this 
case  the  percentage  of  invert  sugar,  acid  and  substances  containing 
pectins,  rises  most. 

Changes  in  the  ordinary  methods  of  diffusion  have  often  been 
suggested  and  tried  without  becoming  a  practical  success,  or  being  used 
for  any  length  of  time.   In  order  to  reduce  the  great  number  of  valves 
in  the  diffusion  batteries  used  at  present,  trials  were  jaade  to  carry 
on  the  entire  diffusion  in  one  body0   This  mode  of  working  stranded 
on  the  impossibility  of  keeping  the  juices  of  different  densities  from 
mixing,  so  that  an  imperfect  extraction  was  obtained  in  spite  of  draw- 
ing off  thin  juices.   Then  again,  it  was  tried  to  have  the  juice  flow 
from  the  bottom  towards  the  top  instead  of  fron  the  top  towards  the 
bottom  with  the  purpose  of  keeping  the  cossetts  floating  and  thereby 
doing  away  with  the  stopping  up  of  the  lower  sieves.   But  the  flow 
of  the  juice  crowded  the  cossetts  towards  the  top,  thereby  stopping  up 
the  holes  in  the  upper  sieves.   Besides  that  the  flow  from  the  top 
towards  the  bottom  is  preferable,  as  it  is  then  possible  to  displace 
the  thick  juice  by  the  following  thinner  ones  without  causing  them  to 
mix.   In  order  to  coagulate  the  albuminous  substances  while  still  in 


«   * 
'  ••   I 


eoaecIV    •'     ••"    :        ?*  •&  * 


i-Te     rf 


.T>H'-f 


-xo 


~s.          i 


r5   acootets 


ot 


T3*   c.i-  .;-i* 

[lip    1 0    *>»•  Cifll 

*n»-ieruc  Ix- 

^     fl^i>JE     .'.i     fcSf^J^TClO 

•»fi*   aJbtfivo^  <jo+  eiij     oil 
"•jcieTs^  Jbns  ^niJiJcIl   s?^» 

WOll    e.U1    tl/S          .«9Ti 

l^  an2q^o*a  vtfaisrtt1   ,(ji>t  .sat  s 

30 1   e^t  cion^  troll. 

8o*'I?jaifc  ct  »Idi?2«j 

e.*  ta&iif  ^ntsojBo  ^coii^i 

al  flits  elixlw  R«oni--te 


ni 


nlq*»»2{  To 


rrj 


tewar 


rrl 

no 
cjnii  slit  no 

'  '     ,  ; 


"ial>TJB^ 

.  -^AJ  ..3j,niq»«;i  Ira  e:s^.fii/c£  ftrU1  - 
*a*  lc^  <jo  ^ai;^bt«  «f'l  Ail* 

h  *?J«se<ko  *;i'ju  bslwona  eoiirf, 
dizc     :   •      ->.    -•-"'-  "  ••:  •••.<-J\:'  9tif  rri   selofl  erU 

-'si  aot'tod  &ii^  ' 


.         ri 


of  tai>no  nt 


the  cells  so  as  to  prevent  their  getting  into  the  juices,  ib  was  tried 
to  heat  the  cossetts  just  after  having  "been  filled  into  the  cell,  "by 
steam  or  very  hot  juice  y  to  such  a  temperature  at  which  the  albumer.. 
coagulates.   It  is  very  doubtful  whether  this  method,  erven  in  case  it 
*:-.  .  .feasible,  would  have  any  practical  value  5  as  the  albumen  which 
coagulates  whsn  heated  would  not  create  any  trouble  in  later  processes » 
But  this  method  really  cannot  bc.  executed  at  all,  as  heating  of  the 
fresh  cossottc  by  means  of  strain  would  not  only  m^ke  ths  juices  very 
much  thinner,  "but  would  also  scald  a  part  of  the  ocssetts  so  badly  that 
they  would  get  soft  and  resist  the  flow  of  the  juice.,   Py  m^-ans  of 
hot  juice  one  could,  even  if  it  were  as  hot  as  ?12V-]?  only  heat  a  part 
of  the  cossetts  to  a  temperature  above  160V3?  and  would,  at  the  same  time 
scald  a  portion  of  the  cossetts. 

The  fact  that  the  air  contained  in  the  oossetts  hinders  extrac** 
tion,  led  to  the  suggestion  of  pumping  all  the  air  out  of  ths  cells  be- 
fore letting  in  the  juice,,   The  profit  due  to  this  mode  of  working  is 
so  small  that  it  does  not  balance  the  increased  expenditure  i jr  appara~ 
tus  and  power* 

Disturbances  in  the  work  of  diffusion  sometimes  require  a  change 
in  the  mode  of  working.   Such  disturbances  may  be  due  to  the  conditions 
of  the  beets,  the  inattentivencss  of  the?  workmen,  or  by  a  shut  down  in 
another  department  <• 

One  of  the  most  difficult  problems  is  to  work  frozen  or 
rotten  beets  without  slowing  the  work  down  too  much  and  getting  very 
poor  juices. 

Beets  which  have  become  frozen  through  and  through  in  a  heavy 
and  lasting  frost,  will  not  thaw  out  in  the  warm  water  of  the  ditches  or 
washing  machines.   One  can  be  satisfied  if  the  adhering  dirt  thaws  up 
enough  to  be  washed  off.   Prom  such  beets  good  cossetts  cannot  be  made. 


.oh;>ijt  scf   jcii^so   3jj08Poo  Jbooa 


The  ordinary  knives  will  not  do  at  all,  and  we  have  to  use  finger  knives 
of  which  those  with  "roof  ripper"  (Dachrippen)   fingers  are  to  be  pre- 
ferred to  those  with  smooth  fingers.   In  this  way  one  gets  small  cosa«-» 

r  .  -  .> 

etts  mixed  with  much  pulp  which,  as  such,  causes  enough  trouble  in 
diffusion.,   Very  often  the  cossetts  containing  much  ice  freeze  togeth- 

> 

er  and  form  a  solid  lump  as  soon  as  the  warm  juice  is  let  into  the  cells 
and  these  lumps  do  not  thaw  out  during  the  whole  time  the  diffusion 
lasts.   On  emptying  the  cells  one  therefore,  finds  besides  the  normally 
extracted  cossetts  also  those  cossetts  which  were  in  the  frozen  lumps 
and  which  have  only  a  small  part  or  none  of  their  sugar  extracted.  In 
order  to  avoid  this  bad  condition  as  much  as  possible  i*  is  advisable 
to  allow  sufficiently  warmed  juice  to  enter  from  the  bottom  while  the 
cells  are  being  filled*   On  the  other  hand,  comparatively  low  temper- 
atures must  be  used  in  the  rest  of  the  cells,  as  the  cell  walls  of  the' 
beets  have  already  been  partly  destroyed  by  the  frost  and  the  cossetts, 
therefore,  get  soft  very  easily.   Rotten  or  poorly  siloed  beets  must 
be  treated  in  a  similar  way.   The  temperature  must  be  lowered  in  accor- 
dance with  the  amount  of  frozen  or  spoiled  beets  in  order  not  to  have 
the  pressing  too  poor* 

Self  evidently,  the  extraction  of  the  cossetts  under  these  con-* 
ditions  is  very  irregular,  but  of  two  evils  we  must  chose  the  lesser, 
and  that  in  this  case  is  the  increased  loss  in  sugar  as  compared  with  v;- 
the  use  of  iii;.l.er  temperatures,  which  finally  would  bring  the  flow  of. 
the  Juice  to  a  standstill,  and  thereby  make  the  working  of  such  beets 
an  impossibility.   The  greater  loss  in  sugar  is  also  the  smaller  evil 
as  compared  with  a  lowering  of  tlie  quality  of  the  juices,, "which  takes 
place  in  a  large  degree  when  high  temperatures  are  used  in  connection 
with  slow  worko 

.  * 

-:  20  :- 


nit  »str  «J  »v*rf  *vv  fcn*  ,  r  '-•    **   :•-  ;  ton   ' 
-**«!  vd   oJ    -tf    p-T^raT.fl  .    -xft.")    * 

.»•-••  '  -,    v 


> 

'«-'•" 


•^         gTcfuc  *s,  *ri 

'     "  '  *'*•  - 


M"U  *?  see  i'l'  r*«  *Tt 

.c    •  '!•?    '.~f'.r-i  --.'    9oii;"!.  -rjjtlw  «*it  SB  nooe   s>*  7i-.-j_:          o~   t~<  t-rtci   - 

"    '  "  -      .    y.r..  -.-?.A      .   .   .xp- 

. '. .  no  1  e  J^  ^  i  «?U  -        eiftf'^y  v  V1  J 

•xXXjBr^oft  jsi-*     9tl6»rf  SafUX  ««acl6tef.      *fipk  '  -^f.?'-:^<|ti9  :"'0 ' ''. 

'•          ""--"'  '7'  '   I"  nl  .siflw  ,.oi.''*'  o'**^' ^oo    sp.^i^   oda  s.f ?9eroo  !><>t 
•:_.^.'  .»»  •"-.»'*  *'    v  •     *  ••-•     •   'I,T  ' 

".t  ic   tiMr  1IMV8  4  ^Efoo  er«ii  ..oi.f^  Ac; 


•rt*.  .•IJtdw  «o*J7rf  ^i*  «. -ti  -rsJrre   CT*  opiu?,  ^  '•        :1u«  wo£f 

••    ^If'TJt.vJriiftOTEOO   tirruu|  .Tfltfi-  o   9n* 

•'••**  *-.^i-;*    ••.        '«.  :- 

«.il?  l-b--.all*w  .  Ifto  -eiC?  B*  teil«o..»>iJ  lo  t^'1 

,;   '^<f  fcexo"it8»b  ^Un*;j  -n««d  ^i)Beil£  ay* 


to 


ni  «Jsfi»o  telloj*  to  ne^on'i  lo  Jmrcvsm  eri^   M^>*  &C"LB|J 

"•^    .         .  •  -  .; 

'•i'tcr  .eril 


fi?  .    •:'.:!    .-..          •   t--.'  *.t«Jfeir9   tT'»2 


•     •     •so^.o  j-a^ia  »*•  aire  cvr^-     o  .^irc    .n 

•4   -•>-•     - 


nr  »eo      '  ssjaaio..  .     . 
..,   ;,  ..  .       .T?    .        ,     , 

I  '.T^f  iiJ! 

' 


. 

^jBiif  s  .  erLf   caJC*  si  1^:1/12  •\lU-.i4lmijpil 

...  .  .  lo  YiiJt^  vni-rtwcl  *  £lti* 

";  -"if    ••--""'  '   '     l*>*.      -..   l.>     .  s-;'    -i."        . 


tu 


.'  T-eiiW  S3T       .  ^*Ji.  ,4*-  flfl    W 

•    .    ..'i~  >*'    -.   .  :  -     •.. 


The  generation  of  gas  during  diffusion  appears  less   often  in 
the  rapid  and  hot  work  used  nowadays  than  it  did  when  slower  and  cooler 
work  was  done.   This  generation  of  gas  presents  itself  in  the  fact 
that  a  strong  formation  of  foam  appears,  especially  in  the  last  cell, 
The  foam  is  caused  by  gases,  composed  mostly  of  hydrogen,  which  are 
generated  in  the  cells  by  fermentation,  "but  experience  has  taught  us 
that  gas  is  generated  mostly  when  dirty  "beets  are  worked,  or  impure 
water  is  used  as  pressure  water. 


21 


'•? 


ai 


CHAPTER  V. 
HANDLING        OP        THE        PULP. 

The  pulp  Is  discharged  through  the  bottom  of  the  cells,  and  in 
order  that  this  discharge  shall  be  rapid  and  regular,  the  cells  nust 
have  proper  ventilation  at  the  top.  The  cells  discharge  in  a  heap 
and  the  pulp  fluries  nust  be  wide  and  deep  enough  to  accomodate  the 
entire  mass.  With  the  side  discharge  cells,  considerable  pulp  renains 
behind;  this  can  be  best  rer.oved  \7ith  a  strong  current  of  vrater  inject- 
ed through  the  bottom  screens. 

Pulp  troughs  are  generally  employed  for  transporting  the  ex- 
hausted cossettes  and  are,  like  beet  flioes,  the  simplest  method  of 
transporting  on  horizontal  planes,  and  the  methods  of  operating  then 
are  the  same.   The  troughs  should  have  considerable  breadth  and  depth, 
but  a  heavy  grade  is  not  necessary,  50  mi.,  in  1  n. ,  being  sufficient. 
The  size  of  the  troughs  depend,  of  course,  on  the  size  of  the  diffusers. 
The  pulp  carries  more  than  its  OTTO  weight  of  vrater,  and  it  is  usually 
necessary  to  float  it  with  the  addition  of  water  at  the  heal  of  the 
flune.  L'any  factories  use  air  to  aid  in  discharging  the  pulp  from  the 
cells,  but  it  is  not  alTYays  successful.  One  aethod  of  discharging  by 
air,  is  to  pass  the  air  in  at  the  bottom  of  the  cell  to  thoroughly 
agitate  the  pulp,  a  sliding  door  in  the  bottom  of  the  cell  is  opened 
at  the  sane  time  and  as  soon  as  the  pressure  is  sufficient,  the  whole 
mass  is  discharged  in  the  direction  of  the  pulp  presses. 

To  elevate  the  pulp  from  the  flumes,  bucket  elevators  are 
used,  but  these  present  difficulties  and  do  not  entirely  fill  with 
pulp  or  drain  the  water  fast  enough.  These  obstacles  can  be  overcome 
by  naming  the  rater  discharge  higher  and  by  placing  the  elevators 
directly  in  the  path  of  the  flume.  The  difficulty  with  this  arrange- 
ment, is  that  the  elevator  has  to  work  empty  for  a  while  and  then  is 


,  - •      - 

nit  ftftg   ,allso  erfJ  "ro  iaoJJorf  »tfJ  rt-j/oirtt  fc^tBiloaXA  Bl  <lXzrr  »fPP 


>«lf>  ftXX?1'     •    "        ;     j 

<• .-_  •   .-•     •  •      ..          .  . 

-        'IVOR*    4&f)b    kXB    V 


..  .. 

19^8*.?  lo  ^nd-nx/o  snci^a  B  :^i%  tavo^^T  icrc"  «^    ;so 

9  .it  i 


Is-trtosiiofi  no  s^ 
Bi^orrj  orIT     .wsse  erfif 

nletf  ,  .nr  X  ni   ,  .c^:  03  ,*-^BEa*c»n  ton  ni  a 

-  -'".'.. 

".o  »c±a  ertl  no  ,OSTUOO  "io  'f 
.r.Bii&iJ  a  i    ti  i>n»  rTotsv:  lo  ^fijalor  OTO  ei'Jt 
«rit  ^o  ?*."i«rt  0^4-  ^e  ^»*wr  lo  rtoj.*]f>^6  Ml*  rUiv  £1  isol'i  oi 

rri  Jbia  ol  xta  aeu  eeirroi-Ofil  'jt 


lo  ao^toti  erft  1«  nl  rtta  arli' 

-  r;;  '    '•'  • 

ix»     »rf     lo  ro^jotf  atfj  rri  toot)  ^rrtJblXe  s'.^Xoq; 
eJ;  *»IL  ^s^ic:  ?ri?  30  nooe  e/s  JMti  aciJ 


erW  lo  noitceUri  ert*  ni  Msi«^oall>  el 

of 


-        .  .-t...       «     ..-.•  .  -      -. 

' 

-•••-•^-..    —  ,  --;...;  i  -  •--'"' 

:•  "?:       >>        ..-  :  :•      •:,-  »•'     ••:  ./'•  ' 

UT.I-V-B  8lrl^  fiti'sr  xtXr/oiTill?  wff     .«carXl  erl*  lo  to  ox 

.    /  :  .  ->  '•=  «,/:•    i     v.  '.  '  •••-  ••.-•: 

i   tftfo  Jbnjp  '"IJ-rffr,  s  10*?-  \'}^r3  .-f'tc.r  '^    )  ;rt  lolsveXd  c 


entirely  buried  when  a  cell  is  dumped.  To  obviate  thia,  smaller  elerra- 
tors  are  -used  end  a  horizontal  an.:  is  made  to  revolve  in  such  a  manner 
as  to  catoh  the  pulp,  press  and  raise  it  from  the  "bin  at  the  same  time. 
These  are  oat-isfactory  as  far  as  lifting  is  concerned  but  do  not  give 
a  eiaiioiont  ly  dry  pilp.  Pulp  purr's  rith  large  pressure  pipes  are  made 
to  TTor'ri  in  tae  same  way. 

Prom  the  lifting  devices,  the  pulp  is  distributed  over  the 
pulp  presses.   A  thorough  and  constant  distribution  of  pulp  is  essen- 
tial, for  tr.e  presses  do  not  ?/ork  unless  they  are  entirely  filled. 
The  distribution  is  nado  07  means  of  a  scroll  conveyor  over  the  line 
of  presses;  the  ccnvej^r  trough  being  provided  with  proper  gates  over 
each  press.  Pulp  presses  are  of  all  sortd  of  design,  but  the  essen- 
tial feature  in  all  of  then  is  that  tho  screen  against  which  the  pulp 
is  pressed  should  be  strong  and  sufficiently  porous,  and  the  press 
water  should  be  properly  removed,  \7ith  all  the  pulp  presses,  there  is 
a  certain  loss  of  pulp  through  the  screens.  In  order  to  prevent  this 
Iocs,  the  press  water  is  reconveyed  to  the  pulp  flumes. 

There  is  some  question  as  to  the  value  of  powerful  presses 
with  regulated  pressure.   With  excessive  pressure,  many  of  the  valuable 
constituents  of  the  press  waters  are  lost.   For  direct  feeding  or 
souring,  the  pulp  must  not  be  pressed  too  much,  and  for  these  purposes 
10$  dry  substance  is  considered  the  desirable  amount.   If  on  the  con- 
trary the  pulp  must  be  dried,  it  must  be  pressed  as  much  as  possible 
in  order  to  save  in  fuel,  which  is  more  important  than  the  loss  of 
nutritive  material. 

The  dry  substance  left  in  the  pulp  depends  not  only  on  the 
construction  of  the  presses,  but  on  the  properties  of  the  cossettes  and 
the  work  in  the  diffusion.  Thin  crisp  cossettes,  or  those  rchich  are 
warn  or  hot,  press  better  than  those  which  are  thick,  spongy,  or  cold. 


i.9ftnnar  B  rfoira  nJf  9vIo»<»T 

tai  J  c  .,BR  ori^  id  nJtef  dill 


s  Jon  of) 


tff-         . 


rtie 


. 
ovo 


ei 


'1.1  JT.O 

'  -. 

£ 

•«  •         .""  ,.  .  •*" 

Tan*     .-• --.    i»TOT5  rl; 
-iwees  s^  ^wc 
:<{X«9  »rtt  rfolil-v  ^s*r.i 


lo 


r^£w 


:l 


EX 


"io 


' 


#  nc 


;T  BB  noun 


"ri 


no 


OTB    i 

.£  .To  010 


lo  a 


• 


At  the  sar.e  tine,  pulp  which  has  been  worlced  hot  too  long,  is  harder 
to  press  than  that  vrhich  has  undergone  quicK.  worjc  in  the  diffusion, 
the  reason  for  which,  is  that  the  cells  of  superheated  pulp  thoroughly 
cook  and  fill  with  water.  TThen  the  pulp  is  to  be  dried,  it  should  be 
handled  in  the  flumes  r;ith  hot  rr.ter  and  pressed  thoroughly,  but  when 
used  for  souring  it  should  be  worked  cold;  for  deprived  of  its  nutritive 
substances,  it  ferments  in  a  fe-  hours  and  does  not  Keep  -jell  in  the 
silos.   To  increase  the  dry  substance  of  the  pulp  and  to  precs  it 
better,  very  snail  quantities  of  milX.  of  llr.e  are  sometir.es  added. 
This  method  is  apt  to  ccuse  a  larger  loss  of  nutritive  material  and 
is  detrimental  to  the  feeding  value  of  the  pulp. 

Pulp  Drying.   The  question  as  to  rnether  or  not  it  is  more 
advantageous  to  dry  the  pulp  than  to  sour  it,  cannot  be  disciisses  here, 
for  the  conditions  governing  the  case  are  too  varied  to  warrant  ony 
single  conclusion.   The  advantages  are  30  doubtful  that  few  factories 
have  installed  drying  processes.  A  cLrying  process  necessitates  an 
increased  capital  without  any  apparent  rich  re  burns,  farriers  alone 
deriving  the  benefit.  Then  there  are  no  acLvar.tajen  over  feeding  wet 
or  sour  pulp,  the  factory  should  not  "burden  itself  with  a  drying  pro- 
cess, v/iiich  can  only  be  of  use  Trtien  the  pulp  cannot  be  utilised  in  the 
inmediate  vicinity  of  the  factory. 

The  pressed  rulp  is  dried  directly  by  contact  with  gases  of 
combustion,  in  ovens  or  drums  or  by  means  of  steam.   The  drying  by 
neans  of  gases  is  done  in  the  so  called  stage-ovens,  in  which  the 
pulp  comes  in  contact  with  the  gaseo  heated  to  GOO  to  1000°  C.   The 
gases  are  forced  in  at  the  top,  after  being  freed  from  ashes  a.nd  odor- 
ous gases  by  passing  through  combustion  chambers  and  traps.   The  pulp 
is  agitated  and  falls  from  one  strge  to  another  until  thoroughly  dried. 
The  temperature  is  readily  controlled  by  the  air  ventilators  and  the 
fire,  so  that  the  pulp  rarely  burns  or  turns  brown. 


,£s 


.i 


rroasei  o^J 

'L  • 


ior 


0 


-JIB  o::*l"  to  ;'-Zi:;.  lo  «9 
i         itr^inr-  ";o-  rmol'  ff.<-~3l   .1 
f>r:^   lo  v.:l'>tv  ?.n 


^ 


•;•?£ 


r-         •  ~/      •     .-     »•      •  'f»  '•''  "    -         . 

A-»  .  Al*^    -  .     •  .-.  .         »*V.    .  t    -f'S 


-^.i. 


•  -„ 


'i.^  ci 


riJ.fr- 


r"-    'j       r^c- 


Y'ith  the  :"rur:  apparatus,  the  pulp  con.es  directly  in  contact 
rrith  the  hot  gases  by  topping  through  the:.:.   The  drur;  systems  vary 
only  in  t::e  method  of  introdti.cing  and  conduct  ing  the  gas  oxtrrents. 
The  droiis  are  uT.ially  her  ted  vrith  one  oven,  and  the  pulp  fed  through 
single  openings.   It  is  ;.ere  difficult  to  regulate  the  heat  vrith  this 
tsyste:.-.  than  in  using  ovens,  and  the  pulp  is  apt  to  be,  on  account  of 
this  -  -.ore  unstable . 

The  indirect  drying  with  steam  is  done  in  double  eased  hous- 
ings provided  rrith  a  number  of  trayc  placed  one  above  another,   stean 
pipes  provided  with  shovels  and  ralces  are  revolved  in  the  trays  to 
thoroughly  nix  the  pulp.   The  pulp  :.;ust  be  hashed  up  after  pressing,  in 
order  to  insv.re  thorough  drying.  The  -^ater  vapor  is  dravm  off,  thus 

* 

drawing  some  air  through  the  bottom,  of  the  apparatus  and  aiding  the 
evaporation.   The  temperature,  during  the  operation,  is  about  100°  c., 
and  even  r.rith  slo-.7  '.7or!t  doer;  not  exceed  that  very  i;Tuch.   The  lull"  never 
brooms  t>y  this  ...,e-';hod  and  i-iaintains  its  natural  color  and  porous  struct- 
ure, TThile  the  fire  dried  pulp  is  souerrhat  dark  and  glassy.   The  steam 
drying  requires  less  c^.re  and  is  simpler  than  the  fire  process,  tut 
cannot  be  forced.   The  costs  are  higher  on  account  of  fuel,  though  cheap- 
er coal  can  be  used  for  the  TorK.   The  original  cost  of  the  step.:.:  process 
is  higher  biit  the  repairs  of  the  fire  process  r£&e  up  the  difference. 
The  advantages  of  the  fonuer  are  in  giving  a  superior  product,  and  it 
is  i-iost  generally  in  use.  Yfith  the  direct  drying,  it  is  possible  to 
use  as  i.uch  as  C0$  of  the  total  heat  value  of  the  fuel,  though  such 
intensive  rorlx  is  apt  to  give  poor  pulp. 


'  f-      A  A      f\f} 

• 


. 


.    .,. 


pfl 
•wr-o'^s  «. 


•^rfnr 


•  r 
• 


•• 


n.'L  •'         ' ",  i~t 


lo  exiSda-  sivJ  Jt 


o  t '      •'  -  i 

•"-v  *^  ~  •    4 

'        *.        ^          »;;•>-.*        Jt7 

jtf'i'ft.-^-ifi'si 


e  r:^   3x 


The  changes  which  occur  in  the  pulp  while  drying  are  not 
thoroughly  understood.   As  long  as  the  pulp  is  uninjured,  that  fro.~ 
the  fire  process  seens  to  be  the  nost  durable.   The  pulp  dried  by 
steals  is  really  the  best  and  has  the  advantage  of  swelling  rapidly  in 
cold  water.   The  pulp  dried  in  the  fire  process  has  a  soKer?hat  higher 
dry  substance  on  account  of  the  vret  pulp  aldorbing  jc.ae  fine  ashes. 

The  quantity  of  dried  pulp  fror.i  100  parts  of  beets,  varies 
from  5.5  to  6.5$  according  to  the  sugr.r  content,  the  extent  of  the 
digestion,  the  pressing,  and  subsequent  lorsoes.   In  the  fire  process 
the  losses  are  soueyrhat  greater,  but  do  not  exceed  %p  of  the  entire 
dry  natter. 

The  durability  of  the  dried  pulp  is  proportionate  to  the 
drying,  and  Lrust  be  stored  dry  and  well  ventilated.   In  damp  storage, 
Etoulds  are  apt  to  grow,  particularly  when  there  is  any  sugar  left  in 
the  pulp.  Material  dried  at  a  high  temperature  is  laos  apt  uO  absorb 
water  than  porous,  s team-dried  pulp. 

Before  drying,  pulp  is  often  soaked  in  hot  dilute  molasses- 
4  to  5  parts  of  molasses  being  added  to  100  parts  of  fresh  pulp.   The 
molasses  is  readily  absorbed,  and  the  drying  occurs  in  the  usual  v,-ay. 
Caranel  is  apt  to  forri  and  cannot  be  prevented  in  the  fire  process. 
In  the  stean  process,  ;-.o lasses  is  added  after  drying  and  is  quickly 
and  easily  absorbed,  giving  a  dry  permanent  feed. 


2*.  8  c*  2*.  2 


o 


eX'  TOQ  '^6 


35 


±101    O?    ^<jfi    Bi 


.-•• 


PURIFYING  AltD  PKE-HEAT1  1TG  OF 
DIFFUSION 


The  raw  juice  obtained  by  diffusion  is  a  yellowish,  turbid  liq- 
uid which  becomes  dark  rapidly  when  exposed  to  the  air;  so  that  after 
a  few  minutes  it  becomes  black.   The  juice  contains  nearly  all  sub- 
stances which  are  dissolved  In  the  beet  and  such  which  are  dissolved 
during  diffusion.   Usually  the  density  of  the  raw  juice  varies  between 
12  -  15  Brix  and  contains  from  10  -  13/>  of  sugar*   The  larger  part  of 
the  organic-non-sugar  constituents  are  unknown;  for  every  100  parts 
0-:  sugar  there  are  about  2  -  2-X/2  parts  albuminoids,  2-1/2  -  3  parts 
other  nitrogenous  substances,  1-1/2  parts  reducing  agents,  1  part  Pent- 
osan  and  0.4  -  0.8  parts  Oxalic  acid  present.   The  inorganic  consti- 
tuents are  mostly  Potassium,  Sodium,  Calcium,  Magnesium,  Phosphoric 
Acid,  Sulphuric  Acid,  Chlorine  together  with  other  bases  and  acids  in 
very  small  quantities,.   The  reaction  of  raw  juice  is  always  acid  and 
amounts  to  e,bout  2/»  normal  acid* 

The  object  of  purifying  of  the  diffusion  juice  is  to  remove  all 
of  the  pulp  and  fibres,  which  find  their  way  through  the  sieves,  before 
"separation"^ 

The  removal  of  all  pulp  and  fibre  before  separation  is  of  great 
importance  and  should  never  be  neglected.   These  substances  act  harmful 
ly  by  depositing  themselves  on  the  heating  surfaces  of  the  pre-heaters, 
thereby  decreasing  their  efficiency,  and  also,  in  case  they  reach  the 
separator,  they  are  partially  decomposed  by  the  lime  and  are  converted 
into  slimy  substance."  a  part  of  which  remain  in  the  juice  as  impurities, 
while  the  rest  are  precipitated  during  separation  as  a  slimy  mass  which 
slows  down  the  filtration  greatly  if  present  in  any  appreciable  quantity. 


i-   3*5  9  ft  a 

*»  •. 

>  -" 


"to  x 

lc  ^tl'  "-'  Or  '£otl  aai^aco  bft&  xiiS  31  - 


~-tl£%    S\I-I    t8«Oft**t£^iE    ?«0 

5rr»8ftT^  "JbiOA  6ii£xi-    85-tj^  e.O 


•    LL&    10    I*JVOT.9T    < 
CUI 


€ft«  ni   tn»^»Tq  Ai  vl/itji  ndln^m"  9/it  owob 


For  the  mechanical  filtration  of  the  diffusion  Juice  we  use 
pulp  or  cossett  catchers,  of  which  there  are  a  great  number  of  types* 
In  all  of  them  t.^e  filtration  takes  place  through  a  fine  metallic  sieve, 
which  is  kept  free  from  fibres  by  brushes  or  scrapers.  Arrangements  are 
made  so  that  the  scraped  off  fibres  can  be  removed  easily.   These  fil- 
ters are  the  more  efficient  the  finer  the  sieve  is  but  then  the  filter- 
ing surface  has  to  be  larger  and  the  scraping  arrangements  the  more 
perfect* 

In  placing  the  pulp  catcher  between  the  pre-heater  and  the  battery, 
arrangements  raust  be.  made  to  pass  the  pulp,  which  is  filtered  out, 
back  to  the  diffusion  cells,  as  only  in  this  way  the  juice  which  passes 
out  with  it  can  be  easily  extracted.   The  pulp  catcher  should  be  empt- 
ied into  a  cell  half  full  of  fresh  cossetts-  and  then  the  filling  of  the 
cell  with  fresh  cossetts  may  be  completed.   This  method  must  b?  follow- 
ed strictly,  so  that  the  small  pieces  of  pulp  and  fibres  get  scattered 
between  the  good  cossetts  and  do  not  hinder  the  flow  of  the  juice,  when* 
as  when  emptied  upon  the  lov/er  sieve  they  stop  up  the  holes  and  cause 
bad  pressing, 

The  fact  that  albuminous  substances  are  coagulated  by  heating 
the  juice,  especially  the  pressed  juice,  lias  led  to  the  construction 
of  so  called  albumen-catchers  through  whicn  the  diffusion  juice,  heated 
to  176°F,  is  passed  in  order  to  free  it  from  albumen.   The  whole  idea 
is  erroneous.   3y  heating  the  raw  juice  only  a  very  small  quantity  of 
albumen  can  be  separated  and  that  is  in  such  a  form  that  it  cannot  be 
filtered.   Of  the  small  quantity  of  albumen  present  in  the  raw  juice 
(about  0.2  -  0.3;')  only  about  10X<,  i.e.  1. 02-  -  0.05;?  of  the  juice  can 
be  coagulated  by  heat.   Such  a  quantity  is  hardly  worth  considering  and 
certainly  does  not  warrant  the  establishment  of  an  expensive  plant. 


.i         I    . 


to   -rd^of.'a'  »t«-'^  .^i  »it  *ttf».-i*.  rio.taw  le'  4an<-.ttef*o  t*0*«oa  to.  <j.  • 

-  '  '  - 
—    i  '•'•*-,.  :  •  P-  -'i  -  «.  ^ 

'•  •  •.:.••    .•  p     .  '    X.,i»:   - 

•V  ••  * 

-"  -•    .   :r     •        '      .,  •  '•  '  '•'  .       .   ••  . 

.?5.lo'Ys<<!w-f    *i<:    -;*ti«ino"  ,T£d  ?':tq»bi-  *«...3i;x.. 

•  •  .'."'*'**••' 

•li'l  JbiBva/^^..^^  fu-9..  ^»i  T«Nfc'*Ill-  *^f{8>.  a.»  a«  .-,.   , 

"".•        i"  v 

-t  MI  M  «.ur  ,*a<f  Bi  »v^l«  •  r  «rU*  >•»«•.  RI«   . 

•'**  • 

i"jA  jja^^tP" 


^      (  l. 

''•i^?Js«ti«-9T      a»v»-"'i»«iiy»<w  .*3  % 

"''••-•  "-   ,  -  • 

.Vtf'ii'Jw  «ll«-i  sum 


'•' -v,        .;:  -..  v,.T'    a£      »XI *»   ;  '»:'* 

"       'i        •     - 

>    9' 


,  -  •      _____ 

[J-  iftW-'-3««  ^iT  ^'. 


..  . 

•-••   ;•  •'•: 


•"•'      c 


<»ol«t  •  »n*  i-o^  » 

•  *  * 

"  *      v        * 

vj-^'O*  "r»-  ;;?^(w.  i 

" 


i?>lJ3       :30ttiit?'iL 

n-oiJout^ftn-jo   »ii?   o?-  feo.I--.;.^I  ..«»/« I  i/»*e»Tcr  on^  '•II^'l! 

*  »  ^    '         •  • 

:.*jr  il^JO  :bi      BD.  i?« 

il  Ji  j»&-rl  •"  ^*d^I.  JO* 

'  •'•%    ;&&„  o?oiii(    ..  '«auo«fl<KiT 

"  •••  •  *•  "•  :r---'ji'   '.:. 

^•*  •"';    ;.        9i.l*i»i:  ,.>-  — 

*'  *-•'        •'  *    *  •-   ?  .-••,-.. 


.. 

^^t1  :»i«^iiroT  A  'J  X«S»*'saJ'  --tO'-   -  .  b*  •:  v.- 

-5».w    .5.1     ,  S^O1 


* 

+o,t 


-:     2     :- 


Jhen  too,  there  is  no  object  in  filtering  off  the  coagulated  albumen 
before  separation,  as  it  is  not  then  acted  upon  by  lime  and  can  be 
separated  in  tne  filter  presses.   If,  as  is  maintained,  good  results 
are  obtained  by  using  albumen  catchers,  the  fact  should  be  attributed 
to  the  removal  of  the  pulp.   If  the  albumen  catchers  are  very  large 
so  that  the  juice  is  not  in  constant  motion  at  all  points,  their  action 
nay  become  very  harmful  due  to  the  micro-organisms  in  the  juices. 

For  purifying  the  diffusion  juice  the  use  of  sulphurous  acid, 
baryte  and  the  electric  current  have  been  proposed,  the  latter  in  con- 
nection with  soluble  electrodes  and  electrodialysis.   These  all  caus« 
the  precipitation  of  organic  and  coloring  matters,  but  as  nearly  all 
these  non  sugars  are  precipitated  by  lime  it  seems  unnecessary  to  sub- 
stitute more  expensive  materials  for  cheap  lime,  the  superiority  of 
which,  if  it  exists  at  all,  is  in  no  direct  ratio  with  the  increased 
cost. 

...  *.-••• 

THE  PRE-H32AT1TTG  OP  TTI3  DIFFUSION  JU3CE: 

In  the  measuring  tanks  the  diffusion  juices  have  a  very  variable 
temperature.   It  depends  upon  the  node  of  working  and  the  temperature 
of  the  fresh  cossetts,  and  might  therefore.,  vary  from  a  little  above 
32*  to  104°F  -  in  most  cases  it  lies  between  77°  and  95*F.    In  order 
to  heat  the  juice  to  the  temperature  necessary  for  separation  it  is 
passed  through  tube  heaters  which  are  made  either  horizontal  or  verti- 
cal, or  open  or  closed. 

By  pre-heating  the  juice  those  substances  which  are  coagulated 
by  heat  and  resist  the  decomposing  action  of  the  lime  are  separated 
better  than  when  in  the  insoluble  state.   A  part  of  these  substances 
are  albumenoids,  but  the  greater  part  are  substances  which  do  not  con- 
tain nitrogen-. 


brt*  Mtll  v*  noqtf  b9Jo*  rra.^   ?o«  ti   i  I  a* 

ni 


lo 

ni 


tit    _Tt-v  saj^o 


9& 

. 

1.    .  -  .'    •  •     .      '  '  ••: 

&9&£e*7C.'(i   £•..*   djiir  .diton    *09i ir.-   c.     rri   ai   ,11s   .t*.  ,:*r:ix?    *i  ^i   ^^ioi^.i 


fo- 


. 

sil*  ni 
to  sfion  eii^ 


r   '«  •«  *     • 


rri  rt94iw  rrAcL 

.       I          '"",-.;  -J          '   '•       '  .'         ...     --^  »••         ;•  «>  -         "   '         •'.         *        -     •  r    " 

-a.  o  Jon  ob  ..'......   Bf^oa*.;c^JJf  .*T«  fi*q  i9*«8*fs  9ii?   turf  t 


.'•     '••• 


In  general  the  open  preheaters  are  preferred  "because  they  can 
be  cleaned  without  "being  cut  out.   The  disadvantages  of  these  halters 
are  their  -low  efficiency  and  the  fact  that  the  surface  of  the  liquid 
is  exposed  to  the  air.   Their  efficiency  can  be  raised  by  improving 
the  circulation  of  the  juice  by  means  of  piunps  or  sceolls  and  also  by 
the  use  of  mechanical  devices  for  continuously  cleaning  the  tubes. 

The  closed  preheaters  are  more  appropriate  than  the  open  ones. 
In  them  the  velocity  of  the  juice  is  increased  by  having  to  pass  through 
a  number  of  sets  of  heating  tubes.   In  such  preheaters  the  deposits 
formed  on  the  tubes  are  slight  and  therefore  their  action  is  quite  reg- 
ular* 

The  best  preheating  plant  consists  of  a  battery  of  small  pre- 
heaters which  contain  long  tubes  of  small  diameter  and  in  which  the 
velocity  of  the  juice  is  kept  at  at  least  3-6  ft.  per  second  by  means 

of  special  pumps.   Although  when  the  juice  flows  at  this  velocity  the 

. 
deposit  on  the  heating  tubes  forms  very  slowly,  each  separate  heater 

shouod  be  so  provided  with  valves  that  it  can  be  cut  out  and  cleaned 
without  interfering  in  the  least  with  the  rest  of  the  work.   The  trans- 
fer of  heat  in  these  preheaters  is  very  much  greater  than  in  the  open 
ones  and  therefore  their  heating  surface  may  be  smaller  or  they  may  be 
heated  with  low  pressure  vapors. 

Preheaters  of  too  large  a  volume  should  not  be  used  as  the  juice 
is  kept  in  them  for  an  unnecessary  length  of  time,  and  too  long  a  heat- 
ing of  the  juice  always  has  bad  consequences,  such  as  a  noticeable  in- 
version of  the  sugar.   Even  when  acid  reactions  have  no  effect  upon 
the  juice  as  long  as  the  temperatures  remain  normal,  an  inversion  always 
sets  in  when  the  juice  is  kept  at  a  temperature  of  194»P  or  over  for 


o* 


KS9    *{0i: 
13    iytun'to'  « 


»  i 


•"     v  •'.        .  .   p..:...., 

B90  :T«J£  '  •'•:     *•: 


f^,      .i. 


t   si 


nl       «8«c'ut  jjott««A  lo 


rro 


•teft 


*..•«> 


«  'ic   ereianoo  tttKLq  .^at^a«r;«-?q  fra* •.:    ».IT 
i*»hi»  r?i  brw  ne^MuilJb  IJT«fli8  lo  aatfu^  B«o^  rrl^^noD  rloiriw 

;rf  fcneo8^  i«q  »^1  d  -  C  ?&£•£  ^«  ^»  Jq»3l  al  •9iu(.  e.*U  t* 
«•  •       .  •_"-.  '  ,        -v  _    .    -:      •       -  -....     :  ••  " 

'loclsv  aiil^   f#  twc>n   »oiu(,  eri^   rt«;iw  r%uo*i^XA       .«^mi/q  I^ic 


fart£  ^uo  ttT9  »-"  n*30  ^1  ^ArfJ   aerl£v  fi^iw  fcpfciTotqr  oa   ei 

- .  • 

iJ:5*fe;{ei(T  ea»zl^  ni  J«dd  to 

.    .  ',  /rr,          -• if •:• 

:;ini^*Si;  -rte.-^   »iolfn»n^   I 
.sicqr^r  siuec9T'i  wol  ri?lw  fcs^sft'1: 

••:-". 

t  to 

t/  K*  n 

-  a  :    e  ,wl»  • 

« ' 
noqu   toslte  on  ey^u   3noi^o**»i   fcio*  rre  ST       .-u 

nol  i»rd  to  ^*§«X  lo  •m^ieqrowj  «  ^«  ?q«i  «1  »oi«t  *-w    :isri«  01   gj 


t  •-»* 


Jt>»eu  scf  ton  fclnorie 

1 


any  length  of  time.   In  order  to  prevent  such  harmful  consequences  of 
the  acidity  about  0.2//  of  milk  of  lime  is  sometimes  added  to  the  raw 
Juice  in  order  to  make  it  slightly  alkaline  before  entering  the  preheat- 
er»   The  addition  of  the  milk  of  lime  also  acts  usefully  by  reducing 
the  deposits  upon  the  heating  tubes.   But  it  was  often  noticed  that, 
due  to  the  addition  of  the  lime  the  filter  presses  ran  slower  so  that 
the  "pre- separation"  which  is  really  seldom  necessary,  is  rarely  used. 

Host  factories  have  two  preheaters  or  two  preheating  system*, 
of  which  the  first  is  heated  l^y  the  vapors  from  the  last  body  of  the 
Quadruple  Effect,  and  therefore  heats  the  juice  without  expense  up  to 
113*  or  131°  P  while  the  second  is  heated  with  vapors  from  the  first 
body  in  which  the  juice  is  heated  to  the  temperature  neces&ary  for  sepa- 
ration -  at  least  to  158°P,  better  to  176°  or  185°?. 

As  at  the  beginning  of  the  campaign  no  vapors  from  the  evapora- 
tors are  at  hand,  every  heater  must  be  so  connected  up  that  it  can  be 
heated  with  boiler  stee^n  or  exhaust  steam  from  the  engines.  Especially 
when  beginning  work,  when  the  juices,  apparatus  and  pipes  are  all  cold 
arrangements  must  be  so  that  the  juices  can  be  heated  to  the  correct 
temperatures,  which  should  be  a  little  higher  than  usual.   When  the 
juices  are  insufficiently  heated  the  work  suffers  greatly. 

Every  preheater  must  be  so  arranged  that  it  can  be  cut  out  when 
it  has  to  be  cleaned  or  becomes  leaky*   In  order  to  discover  leaks  the 
condensed  water  should  be  tested  regularly  for  sugar ^   Losses  of  sugar 
are  more  likely  to  occur  in  the  heater  than  in  the  evaporators  for  in 
the  former  the  pr&ssure  is  in  the  part  of  the  apparatus  containing  the 
juice  is  usually  higher  than  the  pressure  in  the  heating  tubes,  while  in 
the  latter  the  reverse  is  the  case. 

In  order  to  prevent  the  ammonia  vapors  from  attacking  the  heat- 
ing tubes  ammonia  outlets  should  be  arranged  as  in  the  evaporators  . 


etolstf 


osX« 


el  o 
*«ill   ^il^  ,         ' 


Qi.J  erail-  e.^  lc 

' 

iU  'c«f  t<»^jss 


•cf 


os   ecf 


...  n't 


lo 


i 


a  :';fc*.tw 


so' 


,?.«uU  OB 


a&a  j-i   f&d.}  JbegnB-.iJB  cs  ecT  Jeim  "je**.e 

•^3L»fcI  ee«io&»o'-7o 


r.i   30t"ftt*$*T<MMT9  «tiJ  01   aetj1  -t»^*»a  Oii^  nl  itrooo   05          ^ClI   etoc?  »n* 

:-t 
•Xlrfw  t«0«fuj  a.tij*»ri  »A^  -at 


CHAPTER  VII. 
DEFECATION* 

When  the  heated  raw  juice  is  treated  with  lime  it  undergoes  a 
defecation*   Heretofore  Defecation  and  Saturation  was  used  in  all 
factories,  and  is  still  used  in  many  today..    In  this  process  the  sat" 
uration  with  carbonic  acid  begins  as  soon  as  lime,  in  the  form  of  milk 
of  lime,  has  been  added  to  the  juice o   A  large  amount  of  lime  is  thus 
changed  into  calcium  carbonate  before  it  has  a  chance  to  act  on  the 
juice  and  therefore  a  very  rrnch  greater  amount  of  lime  is  used  in  the 
process  than  when  the  defecation  is  conducted  in  special  defecating 
pans0 

There  is  a  distinction  made  between  the  milk  of  lime  or  "wet 
defecation"  and  the  'Sry  defecation"  „    In  both  processes  a  part  of  the 
lime  is  dissolved  but  the  greater  part  remains  suspended  in  the  juice0 
The  solubility  of  lime  in  sugar  solutions  depends  upon  the  per  cent  of 
sugar  they  contained  and  the  temperatures.   At  ordinary  temperatures 
so  much  lime  is  dossolved  in  the  thin  juice,  after  a  sufficient  inter- 
val, that  the  ratio  between  sugar  and  dissolved  lime  is  such  that  the 
Mono-saccharat  can  be  considered  in  solution.    The  higher  the  temper- 
ature of  the  juice  the  less  lime  is  dissolved,  so  that  at  the  ordinary 
temperatures  of  defecation  (about  176°F)  only  about  0,25  -  0»35  parts 

jf 

of  lime  are  dissolved  in  100  parts  of  juice  containing  from  10  -  12;^  of 
sugar.    The  wet,  or  lailk  of  line  defecation  is  conducted  by  adding 
thick  milk  of  lime,  of  about  20°  Be,  to  the  raw  juice.,   The  defecating 
pan  used  for  this  purpose  is  equipped  with  an  ordinary  stirring  device 
in  order  to  get  a  good  mixture  in  a  short  time..    If  the  saturation 
tank  is  also  used  for  defecation,  the  mixture  of  the  juice  and  the  mi  He 


1 


>KO  ITAD 


eiot 


'.as'- 


oe 


"io  -e^Tcja^  001  "nf 


••  • 


of  lime  is  ma.de  by  passing  the  saturation  gas  through  the<n0 

In  small  factories  milk  of  lima  is  often  rondo  by  slacking  the 
lime  in  flat  slacking  pans*   It  is  much  more  appropriate  to  use  drums 
constructed  on  the  principle  of  the  bone— black  washers,  as  in  these  the 
slacking  is  much  more  perfect  and  takes  place  without  annoying  the  won 
men.-   l?or  slacking  it  is  best  to  use  the  last  sweet  water  from  the 
presses.,   When  this  is  not  present  in  sufficient  quantities,  cold  well 
water  should  not  be  used,  but  pure  condensed  water  frora  the  evaporators 
or  thin  juice™ 

In  order  to  remove  the  soluble  substances  present  in  the  lime 
slacking  the  lime  witi;  much  water  was  suggested*   The  thin  milk  of  lime 
eettles  to  the  bottom  and  the  water  with  th;  dissolved  impurities  can  be 
drained  off-   Most  limes  contain  few  salts  soluble  in  water,  excepting 
the  alkalies,  and  those  constituents  of  lime  which  dissolve  with  diffi- 
culty, calcium  silicate  and  clay  for  instance,  can  never  be  removed  in 
the  above  manner  as  they  are  more  soluble  in  juices  than  in  wat3r«>   In 
consequence  no  advantage  can  be  ascribed  to  this  process;  the  work  be- 
comes complicated  and  the  advantage  of  using  freshly  slacked  lime  is 
lost.   The  longer  milk  of  lime  stands  the  less  vigorous  will  be  its 
action  on  the  juice.    This  is  probably  due  to  t-iS  fact  that  when  stand- 
ing the  lime  combines  v/itn  a  greater  amount  of  water..    Slacked  lime 
that  lias  been  slacked  for  any  length  of  time  defecates  tiie  juice  slowly 
and  imperf ectly. 

The  dry  defecation  is  now  nearly  always  conducted  by  adding 
lime,  in  pieces  about  as  large  as  a  fist,  to  the  diffusion  juice  heated 
to  at  least  149°  to  158°F.    The  addition  of  lime  in  the  pulverized 
condition  has,  due  to  the  increased  work  and  cost  of  grinding^  proved 
to  be  unnecessary  and  unprofitable. 


-3  C-  i  IJ  j, 


->Vt 


;    t  'l^L 


tol 


' 


'• 


When  the  burned  llm*  is  put  into  the  hot  juice  it  immediately 
begins  to  s3!ack.   As  its  eembination  with  water  is  always  accompanied 
by  a  generation  of  heat  (lib.  upon  slacking  gives  off  272  B.T.U.)  and 
a  local  overheating  of  the  juice  would  produce  harmful  decomposition,. 
More  attention  should  be  paid  to  the  construction  of  dry  defecating 
pans  to  avoid  such  injurious  effects,  especially  in  handling  lime  that 
slacks  easily  and  vigorously. 

The  old  way  of  conducting  dry  defecation  by  hanging  a  basket 
filled  with  pieces  of  lime  into  the  juice  is  not  commendable*   A  correct 
dry  defecation  plant  should  fulfill  the  following  conditions: 

1.  The  lime  must  be  in  a  flat  layer  when  it  comes  in  contact  with  the 
juice. 

2.  The  Juice  and  the  lime  must  be  kept  in  motion  constantly 

3.  The  pan  must  be  easily  emptied  of  residual  stones  and  grit.- 

These  conditions  are  fulfilled  when  the  lime  is  spread  on  a 
stationary  or  rotary  sieve  while  the  juice  is  kept  moving  by  a  stirring 
device  which  has  arms  above  and  below  the  sieve.   The  tank  must  also  be 
provided  with  man  holes  for  cleaning. 

The  dry  as  well  as  the  wet  defecation  can  be  made  continuous  by 
having  the  juice  enter  the  defecating  pan  from  below  and  flow  off, 
through  an  overflow,  to  the  saturation  pan,  and  every  time  a  measuring 
tank  full  of  juice  flows  through  the  pan  the  necessary  amount  of  lime 
is  added,   A  valve  must  be  at  the  bottom  of  the  pan  so  that  it  can  be 
completely  emptied  for  cleaning.   JTOW  often  this  has  to  be  done  depends 
entirely  upon  the  nature  of  the  lime  used. 

The  method  of  defecation  to  be  preferred  depends  upon  conditions 
which  have  nothing  to  do  with  the  action  of  the  lime,  for  as  far  as  the 
purifying  of  the  juice  goes  no  difference  can  be  found  between  tne  two 
methods. 


— 

...  ,J,> 


'"'-'•"  '-    •-•  '•- '  - 


•  *-,  • 


•'.nc.t'f  f  ?V?noosi>  X 


eni^Tb   Taool   s 


a  £nlgmiei-X<F  riyKbislst"  vtJb 


erIT      .«r»i 


••cf  nso     i  j- 
errot 


•V"    .       *• 

ejR^-tfcl  -«i* 
«sr.  *   nosw 


it  Ib 


9tt± 


Ic'  ^er  bio 
to  eiWlq  rlf  h»  b«II11 


.^o  Jtw 


"•'•    \    '-.•-••;-  ;;---:  c 

at?i's  ^i^ot  -1     v 
&  jMrorfji  acrt*.  ejaii"  ubi.iw 
V'  *^ol:eelo*-i-'rt«B  rfJiw  b 


erit-  *ie 


ai 


•*»»AJ  im/r  twi^f  to  Vi 

^?J 


aoq-tf 


Any  differences  would  moreover  "be  theoretically  impossible0 
The  dry  defecation  is  most  appropriately  used  when  little  sweet  water  Is 
available  from  the  filter  presses  and  the  kiln  is  situated  near  the 
defecating  pan,  so  that  the  lime  can  "be  handled  inexpensively*   The 
wet  defecation  is  best  for  factories  which  sweeten  off  the  filter  press- 
es well,  and  where  the  kilns  are  so  far  away  that  the  lime  is  handled 
"best  "by  pumping  as  milk  of  lime., 

To  the  credit  of  dry  defecation,  should  be  stated  the  fact  that 
the  action  of  lim<a  is  quicker  and  more  vigorous  than  in  the  wet  defeca- 
tion, so  that  in  the  former,  a  smaller  quantity  of  lime  is  necessary 
to  purify  a  given  amount  of  juice  than  in  the  latter,.  But  juice  under- 
going dry  defecation  contains  a  greater  amount  of  line  in  the  dissolved 
state  than  juice  defecated  by  means  of  milk  of  lime*   This  fact  accounts 
for  a  more  rapid  saturation  and  gives  a  better  absorption  of  the  satura- 
tion gas.   As  it  is  still  questionable  whether  a  thorough  sweetening  • 
oft  of  the  filter  presses  is  profitable,  and  the  sweetening  water  is 
never  sufficient  to  slack  all  the  line  unless  the  presses  are  sweeten- 
ed off  very  thoroughly,  fresh  water  is  always  added  at  the  slacker* 
There  is  good  reason  to  fear  passing  the  purified  thin  juice  back  to  the 
slacker.    In  consequence  the  coal  consumption  in  factories  using  wet 
defecation  is  higher,  other  conditions  being  equal,  than  in  factories 
using  dry  defecation.   The  fact  that  the  juice  itself  is  heated  a  number 
of  degrees  by  the  slacking  of  the  lime  during  dry  defecation,  while  the 
sweet  water  cools  off  in  evaporating  should  also  be  mentioned,   In  gen 
era!  therefore,  unless  special  conditions  occur,  the  dry  defecation  is 
preferable  to  the  wet- 

It  is  notable  that  in  a  number  of  experiments  made  with  dry 
defecation,  it  was  found  that  the  losses  in  sugar  were  greater  and  the 
purity  lower  than  in  wet  defecation;  but  those  results  seem  to  be  due  to 


*b  lo 


-iai 


o* 
at 


oT 

ill  lo  nolt 
or 
erig  *  \t 


bf'B    ,II«W    9» 


lo 


aCoAd  soi 


ni  rso 


J   ot  a 


t- 


elooo 


brrucl 


aoi* 


lo 


ai  •t«ff 


to 


erroneous  methods  of  handling  the  dry  defecation  process,  which  causes 
the  formation  of  insoluble  saccharate  which  is  not  "broken  up  in  satura- 
tion.  The  gray  tint  of  sugar  which  is  blamed  to  dry  defecation  is  due 
to  entirely  different  causes.   Insoluble  saccharate  can  be  formed  in 
the  wet  defecation  as  well  as  in  the  dry,  as  the  insoluble  lime  salts 
formed  during  defecation  have  a  tendency  to  pull  down  small  quantities 
of  soluble  lime  salts,  such  as  saccharate  upon  precipitating,.   Insol- 
uble saccharate  is  again  precipitated  out  of  all  defecated  juices  if 
they  are  heated  too  highly  after  defecation*  Naturally  more  is  pre- 
cipitated from  juices  undergoing  wet  defecation,  as  the  former  have  more 
lime  dissolved  in  them.   Hence  care  must  be  taken,  especially  after 
dry  defecation,  that  the  Juices  are  not  reheated  before  they  are  entire- 
ly saturated,  and  that  no  local  overheating  takes  place.   Therefore 
the  temperature  of  the  raw  Juice  must  be  high  enough  not  to  need  any 
reheating  before  saturation  is  completed. 

The  action  of  the  lime  on  the  raw  juice  is  chemical  as  well  as 
mechanical  in  nateure*   The  lime  acts  chemically  by  precipitating  and 
decomposing  the  non  sugars  and  mechanically,  by  carrying  down  substances 
suspended  in  the  juice  when  precipitating.   Suspended  in  the  raw  juice 
are  fine  beet  fibres  which  are  not  caught  in  the  pulp  catchers,  and  all 
substances  which  are  not  coagulated  by  heating;  also  a  great  amount  of 
micro-organisms  and  ferments  which  make  themselves  noticeable  by  an  in- 
version of  the  sugar  and  a  souring  of  the  juices  when  they  are  allowed 
to  stand  for  any  length  of  time.   All  these  substances  are  carried  down 
"by  the  precipitates «   The  precipitate  so  formed  easily  settles  on  the 
bottom  while  the  remaining  juice  is  light  yellow,  clear  and  perfectly 
sterilized.   A  separation  of  scum  such  as  in  the  pressed  juice  from  the 
beets  is  not  possible  with  diffusion  juice. 


*on  »i  1(0 13*  «**i«dfto«a  •Itfulocnl  )o  fl 
fc  at  1>  naif  rf  ai  rtotthr  1*308  lo  into  t*ra 
JjrmdO'Oat  •Xtftflosnl        . ••  MMtr  ttx9ie^\Lb  "Liitist*  of 
nt  «ii.t  a»  cirft  «cU  at  *«  Xl«v  s«  noi 
ci>  IXu     o*  ^9tnbK9t  *  «r«£i  fioi^jtbili 


60  J    i  f.  j^e.i'  •• 
o 

i 
ieTO  I*ool  0.1  Je.i-* 


(  ,  r:       .-%    '  • 

n  9.1?  no  Mill  •»*:*  lo  rxoitan^ariT 

i 


e.i*  tri   Jngjjso  ^cn  ot«  «;oiviw  B»ttfZl  ?*aa'   onll  ei* 

P  ^vl  ti  ">I26i    *  Q  —  O*IOiB 

«iTi«o  »i*  e«o;t,p$&tfu6  &PSHJ  IIA       . 

«o   «*I*Je8  ^Ifs^e  I>&onol  3  a  «^^iq 

l9^   :  n^  .1   fti 
ni  sa  lio^a  tawoe  lo  rroJt^aiJiqea  A       . 


TIae  chemical  action  of  the  lime  on  the  non  sugars  takes  place 
in  such  a  way  that  the  lime  first  neutralizes  the  acids  and  acid  salts 
and  forms  insoluble  salts  with  a  part  of  the  organic  and  inorganic  acids 
such  as  oxalic  and  Phosphoric  acids.   Also  all  substances  which  are  in- 
soluble in  alkaline  lime  solutions  are  precipitated.   The  alkalies, 
such  as  ammonia  and  the  organic  bases,  which  are  combined  with  the  pre- 
cipitated acids,  are  not  free  and  act  together  with  the  surplus  lime  on 
the  remaining  non  sugars.   The  alkalies  as  the  strongest  of  the  bases 
immediately  combine  with  the  acids  which  form  no  insoluble  compounds 
with  lime,  if  such  acids  are  present,  while  ammonia  and  the  organic 
bases  remain  uncombined  in  the  juice. 

Many  of  the  organic  non  sugars  which  remain  in  solution  are 
more  or  less  decomposed  in  alkaline  solutions,  especially  the  invert 
sugars,  amides,  amids  and  albuminoids.   All  these  substances  which, 
though  not  acid  in  character  give  off  acids  in  hot  alkaline  solutions, 
while  nitrogen  ous  substances  are  decomposed  into  ammonia  and  organic 
bases.  «. 

The  acids  which  form  soluble  salts  with  lime,  combine  first 
with  the  free  alkalies  which  may  be  present  only  after  they  have  been 
burned  with  lime. 

Hence,  the  lime  acts  in  two  ways  during  separation,  first  it 
tends  to  purify  the  juice  by  precipitating  non  sugars,  second,   it 
changes  the  nature  of  some  non  sugars  without  removing  an  appreciable 
amount  of  them.   Both  these  actions  are  advantageous  in  the  after  work, 
the  second  no  less  so  than  the  first.   The  amount  of  non  sugars  that  are 
precipitated  is  less  than  is  generally  supposed.  By  the  defecation  and 
the  saturation  the  purity  of  the  juices  is  only  increased  from  4  -  6^. 
Of  the  12  -  15  parts  of  non  sugars  contained  in  100  parts  of  solid 
matter  in  the  juice  only  one  quarter  or  at  .most  one  third  are  precipita- 
ted. 


*  .       -  -  s 

JI*e  Jbto*  i>r.a  e-'ic*.  cKj  aesil^Tt;;^.:   *si'il   9trril  an*    ?ariJ  X**  *  *'C«we  tri 
-a  oiii6$Tcrri  ic*  olrurjio  eii*  Ic   ^->^     i  uJ.hr  8JLe«  elrfuloerrl  ecrrol  fans 


ocu 


rw  eclJ   80Icn:v.'e  e.i?  ii*i 
i^   *    .: 

e:.^  to   ^es^noTJa  erij-   3£.   eetljiilB  ti.T        .P".  .-r;n  --i-i 

qnroc  elouloaai    ?.r  nnp"i  iior:.w  eLiOjs  JJlw  e.r-  -coo 

r  i, 

nocarta  ell/.w  ^trfrfsiq  t-°.k:a  ^^ 

,eort't   eu*  ni.  ;  f  r^J-rtoofri;  ;; 

»  '.' 

rrot^trlop  IT!   niiiinoi  ..niaw  B-^-^-'a  r.or  oir^j-.o   »..?  lo  « 
se   ,  srrc 


St 


i.i   a*0£ 
,  ai^ue  non  3f4?i,*^!ioe-T 


sjj 
-t^ire  .lort  to   *m  ocu      -T     .Jeill  »:it  «£aii          BBG!  O.T  bnooae  er 


031   r:j    i^'/rit^iico   »tw';ij?   norr  lo    ar"f«>q      I   -   SI    »;i*  10 
sno  .?sr>n  »^  70  "»*i*L-     err     v  • 


The  decomposing  action  of  the  lime  upon  the  substances  remaining  ia  so- 
lution is  very  often  undervalued.   By  decomposition  these  substances 
lose  many  of  their  characteristic  properties  which  in  the  future  working 
especially  the  crystallization,  would  act  harmfully.- 

The  alkalies  present  in  the  raw  juice*  are  not  removed  by  de- 
fecation.  A  very  small  portion  is  carried  down  by  the  lime  precipitate 
during  saturation,  but  by  far  the  greater  portion  remain,  combined  with 
acids,  or  as  free  alkalies  in  solution,  (after  saturation  as  salts  of 
carbonic  and  sulphurous  acids)  and  finally  reappear  in  the  fillmass.- 

The  amount  of  free  alkalies  present  in  the  defecated  juice 
depends  entirely  upon  the  acids  with  which  they  are  combined  in  the  raw 
Juiae.   If  the  raw  juice  contains  many  acids  that  combine  to  form  in- 
soluble compounds  with  lime,  then  the  acids  remaining  in  solution  after 
saturation  do  not  suffice  to  bind  the  alkalies,  of  which  a  large  portion 
thereof  remain  frea  and  act  decomposingly  upon  the  sugars  during  defeca- 
tion as  well  as  in  later  processes.   Juices  whici;  after  saturation 
still  contain  alkalies  combined  with  carbonic  acid,  have  a  reduction  of 
alkalinity  during  evaporation  which  is  in  no  way  harmful.   Only  traces 
of  calcium  salts  are  found  in  them. 

If  the  greater  part  of  the  acids  in  the  raw  juice  combine  to 
form  soluble  salts  with  the  lime,  then  the  alkalies  set  free  during  de- 
fecation will  combine  with  these  acids  during  saturation,  or  even  during 
defecation,  and  lime  will  be  set  free.   Free  alkalies  or  alkalies  comb  in,"'- 
ed  with  carbonic  acid  are  then  no  longer  present  in  such  juices  and  the 
alkalinity  which  is  then  left  in  the  juices,  is  not  due  to  alkalies 
but  to  ammonia,  organic  bases  or  lime.   If  in  juices  of  this  constitu- 
ency the  decomposition  of  the  invert  sugar,  the  amides  and  the  albumi- 
noids does  not  take  place  during  defecation,  they  may  become  neutral 
or  sour  later  on.   To  avoid  this,  toe  saturation  of  the  thin  juice 


-ai 


c 


ooltioq 


tr 


tc 


n 


tat*  bnl- 


ince'  i 
00  04 


b»nicfj8or» 


a* 


Hit* 


to 


cnot 


lo  nc 


nhould  t>e  conducted  just  far  enough  to  leave  some  free  lis:e  present,  so 
that  it  can  bring  the  decomposition  to  an  end  and  bind  the  acids,  which 
become  free  during  the  working  of  the  juices.  Such  juices  are  always 
rich  in  lime  salts. 

The  decomposition  of  the  non-sugars  whichare  broken  up  by 

.• 

lime,  should  be  carried  as  far  as  possible  during  defecation.   It  is 
impossible  to  completely  finish  the  decomposition  during  defecation,  as 
sor.e  of  the  substances  are  decomposed  slowly,  under  the  conditions 
present  during  defecation.  It  is  not  advisable  to  continue  the  action 
too  long,  or  to  use  high  temperatures,  because  of  the  danger  of  dis- 
solving non-sugars  and  precipitates.  Besides  the  conditions  during 
evaporation  are  so  favorable  for  further  decomposition,  that  it  is  not 
advisable  to  conduct  the  defecation  other  than  for  a  light  saturation. 

For  normal  beets,  the  bea"t  temperatures  for  defecation  are 
between  158°  and  185°  P.   Cold  defecation  has  also  been  tried  and  recom- 

* 

mended,  with  the  assumption  that  at  higher  temperatures  the  lime  would 
again  decompose  some  of  the  precipitated  substances  and  carry  them  into 
solution.  There  is  nothing  to  prove  that  there  is  any  appreciable 
difference  between  hot  and  cold  defecation,  when  the  juices  undergoing 
cold  defecation  are  heated  after  filtration  and  the  action  of  the  lime 
is  kept  within  practical  limits.  Many  experiments  even  show  hot  def- 
ecated juices  to  be  superior  to  those  treated  cold,  besides  cold  def- 
ecation cannot  be  used  at  all  in  practice,  as  the  juices  obtained  by  it 
cannot  be  filtered  rapidly,  even  when  substances  like  "Tripoli"  are 
added  to  the  precipitate. 

In  general,  it  is  not  advisable  to  use  temperatures  above  194 
or  even  212°  F  during  defecation.  Higher  temperatures  have  a  favorable 
action  only  when  the  beets  are  poor  and  contain  much  invert  sugar,  and 
other  substances  that  are  decomposed  by  lime.   But  under  such  conditions 

t 

8   :  - 


'S  TO*     vsdJt 

M.  .  .    •     C*    -    '   '        '--• 

'          •  .:>'.**  .  •     t, 

> 


.•»  . 

-  a-  -fcfio 


TSn'C-C-ftw   gffejsir?'-  '  nc-*^  f-^t-  ' 

.J       *'  -,  .  '•.;-•         •  .."' 

lei  ^niriff  ?sr  i  iuorfa 

-*• 

t«  U^    •  9l^»,:1 


Sfc :  ;ljri 

.._  •  .-.'-'  '•      -•"•'- 

.  l^^^iit";  ••.•;.  ,  B'jgiTJ  r-^q;jii?  ' 

-iff- :  ^.       :c*.  " 

t£vt;.'  >;TDi?I:,RCv  io.rr.*iL'!?;  ,  07^*'^":   '^e.---9i&     cv-.* 

wxjt*';'*:;'":      ••?>?.,..•       ::.;.  ,  n^.es's 

•  •  •:   /••- 

Ql.1*"   *Te©-^.  OaJ       rjfii'.  -; -r&r-  .   t:>:-~; 

•  •* .  - 

^:?j"  •     ".'/.JKjraq.  :.?!4  rot 

• '  f*-n       :-'>;-''.*•:.,  jjr..  ;v  r  a;i^   "vo    • 


rnoi,J-«o9Jb  J&l-riftfi   jojt  .!o*ffjo 


"-'"?Vfi£.1*  aJ'f!t«M'  L   "lF;5i?OJ5'3  .fjfw 


. 

•i-;i,.  .^i-M  !          'ijc  ',r--;.-;  ann; 

*•'  _.  *  .  * 

'•""-'  -'"•"":!:  L-     a*?^*  ;  ,-\i^±iiB-r"  •"• 


>o;r  Ififete-a; 


r?i? 

*b«ff:.iug 


the  juices  should  not  be  boiled  for  aujr  length  of  time  in  order  to 

! 

avoid  the  redissolving  of  the  precipitates.  The  notion  that  boiled 
defecated  juices  are  more  easily  filtered  after  saturation  is  incorrect ; 
bailed  juices  are  more  difficult  to  saturate,  and  yield  lime  cake  high 
in  sugar. 

The  duration  of  the  defecation  irrust  be  Kept  within  definite 
limits.   For  low  temperatures  of  from  158  to  176°  ?..  it  should  last 
about  15  minutes ,  while  for  higher  temperatures  from  5  to  10  minutes 
are  sufficient. 

The  quantity  of  line  that  is  necessary  for  defecation  varies 
between  wide  limits  in  different  factories.  For  the  neutralization  of 
the  raw  juice,  and  the  precipitation  of  all  substances  precipitated  by 
Ijj.e,  only  0.15  -  0.20$  of  lime  is  necessary.   A  true  separation,  i.e. 
a  quickly  settling  precipitate  and  a  clear  juice  is  not  obtained  until 
0.50  to  0,75$  of  lime  have  been  added.  But  even  this  amount  of  lime  is 
insufficient  for  practical  conditions,  as  the  juices  obtained  in  ^hia 
manner  can  only  be  filtered  slowly,  even  after  saturation.   The  filter- 
ing after  saturation  is  not  satisfactory  until  1.50  to  2.00vi  of  line 
is  added.   In  many  factories  more  line  than  this  is  used,  the  niniaun 
being  from  0,50  to  3.00$. 

Lir.e  is  added  to  the  raw  juice  with  the  idea  that,  the  more 
lime  that  is  used,  the  greater  the  purification  of  the  juices  will  be. 
By  using  more  lime,  we  certainly  get  lighter  colored  juices,  containing 
somewhat  less  lime  salts;  but  a  difference  in  the  purity  is  never  found 
when  either  large  or  small  quantities  of  lime  are  used.  The  decomposi- 
tion of  the  salts,  decomposable  by  lime,  will  not  take  place  more  rapid- 
ly or  vigorously  because  of  an  excess  of  lime,  for  it  is  only  the  dis- 
solved lime  that  acts,  and  this  amount  does  not  depend  upon  the  lime 
added  but  upon  the  sugar  content  and  the  temperature  alone.   For  this 

-:  9  :- 


.      . 

.  •  fh. 


•i  ;\  M 

»i;tt  -a***-1 


o*,;    "nt  xis  Li/jli  , 

<jf"> ."•':_  .-t:  '    .""  '  ~: 

.OfTJB    ^•i~&.*ffQO  .TJTUrp    f-: 

'     ---     :    V         ••  ,:.*»,?"•?:"*•»<.  •«'£-•»** 


.,• 

.-  •     a    •  • 


..  - 


reason  the  improvements  due  to  large  amounts  of  lime  never  show  during 
defecation,  and  do  not  become  apparent  until  saturation.  Y/hether  these 
advantages  are  important  enough  to  counter  balance  the  numerous  diffi- 
culties connected  with  the  use  of  an  excess  of  lime,  depends  on  each 
individual  case.  Larger  quantities  of  lime  not  only  increase  the  costs 
because  of  the  excess  line  and  carbonic  acid,  but  increase  as  well  the 
quantity  of  line  cake  and  the  sugar  losses  connected  therewith,  and 
require  more  filter  presses  and  a  larger  line  kiln.  Tfnere  very  light 
colored  juices  are  required,  for  instance  in  factories  making  rock  candy 
or  granulated  sugar,  the  use  of  large  quantities  of  line  seems  to  be 
justified,  but  this  is  hardly  the  case  in  factories  which  produce  raw 
sugar  - 

The  milk  of  line  which  is  added  to  the  ravr  juice  should  have 
a  uniform  density  20°  Be1  ,  in  order  to  prevent  variations  in  the  amounts 
of  line  added.  For  dry  defecation  the  line,  after  having  been  broken 
into  pieces  of  uniform  size,  should  be  weighed  or  measured.  Although 
at  first  sight ,  weighing  vrould  seen  to  be  the  more  accurate  nethod, 
measuring  is  to  be  preferred,  so  that  the  effect  of  poorly  burned  (and 
therefore  heavier  line )  causes  less  error  than  when  the  material  is 
weighed. 

The  line  should  be  used  as  soon  aa  possible  after  burning,  as 
it  is  then  slacked  nore  reaclily  and  acts  quicker.   If  after  storing  a 
length  of  tine  the  line  starts  to  drop  apart,  its  action  has  been  re- 
duced, erring  to  the  formation  of  calcium  hydrate  and  calcium  carbonate, 
and  largor  anonnts  must  consequently  be  used.   If  the  lime  is  burned  by 
combustibles  in  the  kiln,  the  ashes  should  be  separated  from  the  lime 
as  veil  as  possible,  in  order  to  avoid  their  getting  into  the  jxtices 
and  decreasing  their  purity. 


5  ••  .8 


-,;  -  '/JT  .:•**••"    - 


;.^,.-  *     4  - 


'.:..  ..  '.  •;• 


'  J>^ 

*  .-  -iCi-- 


CHAPTER  V.TII. 
S  A  T  U  R  A  *  I  0  H  . 

In  order  to  precipitate  the  lime  out  of  the  defecated  juice, 
use  is  made  of  the  carbonic  acid,  gac  pToraued  in  the  line  kiln.   In 
the  pact,  sugar  inkers  were  inclined  tc  thin!:  that  carbonic  acid  gas 
when  passed  into  the  limed  juice,  would  tend  to  dissolve  the  precipi- 
tated substances.   These  conclusions  were  bast>l  upon  the  fact  that 
over saturated  juices,  that  is  jv.ices  which  have  absorbed  enough  gas 
to  make  them  neutral,  or  even  give  them  a  light  acid  reaction,  assune 
8.  blackish  tint.   Consequently,  methods  were  advocated  in  which  the 
juices  were  saturated  after  the  precipitate,  which  had  forned  during 
defecation,  had  been  filtered  off.   These  methods  proved  unsatisfae-^ 
tory,  due  to  the  reasons  which  Trill  be  explained  later. 

Nowadays  -  the  defecated  juice  is  almost  universally  saturat- 
ed while  still  containing  the  precipitated  substances  and  the  undis- 
solved  lime.   The  defecated  juice  flows  from  the  defecating  pan  into 
the  saturation  tank,  which  in  places  "he-  3  the  "^e^acation  Saturation" 
Process  is  used,  takes  the  place  of  the  defecating  pan.   The  satura- 
tion tanks  are  round  or  rectangular,  open  or  cloned  vessels  and  are 
often  made  of  considerable  height.   In  the  lov/er  portion  of  the  tanks, 
are  devices  for  distributing  the  carbonic  acid  s?s  &"icL  open  or  closed 
coils  for  steam  heating.   The  simplest  and  commonest  means  of  distribu- 
ting the  carbonic  acid  gas  is  by  the  use  of  perforated  pipes.   The  gas 
is  thus  destributed  fairly  well  but  the  holes  ~et  stopped  up  easily, 
especially  rrhen  they  are  small .   Cleaning  the  holes  while  the  pipes 
are  still  in  the  tank  is  a  disagreeable  and  dangerous  task  for  the 
workmen,  so  arrangements  are  uacle  by  which  it  is  possible  to  extract 
the  perforated  pipes,  which  become  scaled,  and  insert  new  ones  in  their 
Places.  In  order  to  do  away  with  the  work  of  cleaning  entirely,  dietrib- 


c 


^r 


»."r*r-*.- 


.-'.""-•'"       "  t";  V  *  »'_, 

'••"  -••'.    r's*  J~ 


'/l 


.'nUo 


'  '•*,' 


.• 


.* 


•  •    -  ; 


-.  r:l  ..  s  en  •  -  - 


i  -  ::  ef  ordbedf  •  L 


"-* 


uting  boxes  are  used.  These  boxes  are  open  below  and  have  their  lower 
edge  indented  so  as  to  give  an  even  distribution  of  the  saturation  gas. 
Sometimes  the  side  walls  of  these  boxes  are  perforated. 

Even  with  distributing  arrangements  it  is  only  possible  to 
utilize  one-half  or  at  most  two-thirds  of  the  carbonic  acid  gas  deliv- 
ered to  the  pipes,  the  absorbtion  being  the  greater  as  the  height  of 
the  juice  in  the  tank  is  increased.   The  longer  the  path  that  the 
bubbles  take  through  the  juice  the  better  will  be  the  absorbtion  of 
the  carbonic  acid  gas.   This  explains  the  advantage  of  having  a  great 
'height  of  juice  in  the  tank.  The  utilisation  of  the  carbonic  acid  gas 
is  also  better  the  smaller  the  bubbles,  and  the  more  intimate  the  mix- 
ture of  gas  and  juice.  Turbine  or  injector-like  emission  arrangements, 
as  well  as  stirrers  which  keep  the  Juice  In  motion  and  split  up  the 
bubbles,  have  proven  very  satisfactory.  TO  utilize  the  carbonic  acid 
gas  in  the  departing  gases,  the  introduction  of  finely  atomized  juice 
has  been  suggested,  but  this  idea  though  good  in  itself,  is  impossible 
of  realization,  because  the  juice  atomizers  get  stopped  up  constantly. 
There  is  usually  no  need  of  a  complete  utilization  of  the  carbonic 
aoici  gas,  as  all  factories  which  burn  their  own  lime  have  plenty  of 
it  to  spare . 

Closed  heating  ooils  for  heating  the  limed  juice  in  the  sat- 
uration tanks  cannot  be  used  as  they  quickly  become  inefficient  due  to 
scaling  with  lime.   Hence,  if  it  is  found  necessary  to  heat  the  juioes 
in  tanks,  open  heating  tubes  should  be  tised.   In  general,  heating  the 
juice  before  saturation  should  be  avoided,  though  it  is  advantageous 
to  heat  the  saturated  juices  to  a  high  temperature.   In  order  to  avoid' 
the  thinning  of  the  juice  which  occurs  when  open  heating  tubes  are  used, 
and  to  make  it  possible  to  use  exhaust  steam  from  the  evaporators,  it 
is  advisable  to  pump  the  saturated  juice  through  closed  tube  heaters , 
heated  with  steam  of  at  least  212°F .  Deposits  of  liiae  on  the  heating 


10  Tt 


ifc.fjU.^ 


/*-•      -.     ' 


rr?*i 


*^  _,e<9C-iCi  sr.w 


:  .  ;__;.  " 

;-.  o-rrlcftL'T 


lo  er 
u,  Ja  SB   Cla^. 


v  IX.4.       ".  i 


-sols' 


^- 
"-'•     *  -• 


'^  • 


tubes  are  not  apt  to  occur  if  the  juice  i.s  allowed  to  enter  the  heater 
from  above  and  flow  out  at  the  bottom. 

The  height  of  the  juice  in  the  saturation  tanks  must  be,  as 
stated  above,  as  great  as  possible  in  order  to  get  a  good  utilization 
of  gas,  but  naturally  should  not  be  such  that  the  gas  pump  cannot 
overcome  the  counter  pressure  with  ease.   The  foaming  space  too,  should 
be  as  high  ae  possible,  at  least  10  ft.,  so  that  the  foam  formed  during 
saturation  can  find  plenty  of  room.   A  high  foaming  space  is  the  best 
remedy  for  f oaming-over ,  the  higher  the  space  the  fewer  means  are  neces- 
sary for  preventing  the  difficulty.  Foam  is  destroyed  by  the  injec- 
tion of  steam  or  the  addition  of  fat.   Steam  foam-killers  use  much 
live  steam  and  thin  Mae  juice.   The  addition  of  fats  and  oils  is  ex- 
pensive and  besides,  unsuitable  brands  lower  the  quality  of  the  juices 
or  produce  difficulties  in  the  filter  presses,,  causing  low  filtration 
when  the  fats  are  not  easily  saponif iable.   Still,  the  use  of  small 
quantities  of  oil  or  fat  cannot  readily  be  avoided.  In  such  cases, 
oils  with  a  high  viscosity  should  be  used  such  aa  castor  oil,  tallow 
etc. ,  because  less  of  them  is  required.   Arrangements  should  always  be 
made  by  which  the  quantities  of  oil  added  can  be  Controlled.   For  this 
purpose  a  large  tank  should  be  provided  with  a  gauge  glass,  from  which 
the  oil  can  be  pressed  or  pumped,  through  pipes,  to  the  saturation 
tanks.   The  pressure  in  the  tank  can  be  obtained  by  making  connections 
with  the  gas-pump. 

The  saturation  gas,  deprived  of  most  of  its  carbonic  acid  in 
passing  from  the  tanks,  is  discharged  tare agh  pip*  3  jf  large  diameter, 
in  which  any  foam  which  may  have  been  carried  along,  has  a  chance  to 
collect.   Sometimes  these  vapor  pipes  are  provided  with  an  enlarged 
section  which  acts  as  a  juice  catcher.  When  one  vapor  pipe  is  used  for 
a  number  of  tanks,  arrangements  should  "be  made  so  that  the  foam  from 

-:  3  :- 


!    t  -C 


' '/r^v    7 .":•"• 


t?.* 


iio 

Ydsll^i 


o<rtr.Oi  :o;,^ 


>^i  :  ,-"liV  j 


any  one  tanK.  cannot  pass  over  into  another,  in  order  to  prevent  unsat- 
urated  Juice  from  getting  into  a  tank  already  saturated,  which  wmld 
result  in  bad  filtration  and  a  smearing  of  the  presses.  In  order  to 

X* 

test  the  discharged  gases  for  the  amount  of  carbonic  acid  they  contain, 
a  gas  collector  should  be  connected  to  the  vapor  pipe. 

The  saturation  gas  is  nearly  alrrays  pumped  into  the  juice. 
The  pumps  used  for  this  shoiild  never  be  belt  driven,  and  should  al- 
ways be  provided  with  their  OT?n  steam  cylinder,  so  that  the  puinp  capac- 
ity can  be  changed  at  any  tine,  in  accordance  rzi  h  the  amount  of  gas 
that  is  required.   Steam  injectors  vrhich  are  sometimes  used  to  foroe 
the  gas  into  the  juice  are  not  to  be  recomer.decl,  on  recount  of  the 
expense  of  the  stecjn,  the  overheating  and  dilution  of  the  juices;  they 
are  only  useful  in  cases  of  emergency  r.iien  repairs  have  to  be  made  on 
the  pumps. 

The  saturation  of  the  defecated  juice  requires  great  atten- 
tion from  the  carbonation  nan,  for  a  poorly  conducted  or  a  slow  satur- 
ation reduces  the  quality  of  the  juices  and  often  causes  aggravating 
difficulties  in  the  running  of  the  filter  presses.  Hence,  the  position 
of  the  man  in  charge  of  the  saturation  is  just  as  responsible  as  that 
of  the  man  in  charge  of  the  diffusion  be.ttery,  especially  v:hen  the 
juices  are  in  a  bad  condition  from  the  start.  If  a  special  defecating 
station  is  present,  the  workman  should  air/ays  assure  himself  that  the 
juice  is  troll  defecated  before  he  turns  on  the  saturation  gas.  IThen 
saturation  in  complete  a  sample  should  separate  quiclcly  into  a  precip- 
itate and  a  clear  filtrate.   In  case  dry  defecation  is  used,  the  fil- 
trate should  have  an  alkalinity  of  from  .025  -  .032,  according  to  the 
temperature,  though  fjomerfliat  leas  ia  catiofactory  in  defecation. 

As  coon  as  the  saturation  jc.nl^  becomes  filled  to  the  correct 
height,  the  gas  valve  should  be  opened  gradually,  in  order  to  avert 

-:  4  :- 


ijo. 
oJ  ie. 


' 


:ce 


(tt   oars;   I-'  '3vrTr;-:-fi. .-;. 


' 


It  fat 


fji1*  -  *    ;_,•/  -  |  •»'_! 


1o 


oi,6  B  10 


no 


rJ 


,       :         •  t*£P 

•  *   '  .• 

-Ill  ortj   .;'6r.L»  ~z£  :i 
OC.^   oj  ^r^.'r-iorr;^   •  • 


-•  '    '; 


violent  f caning.  For  the  gas  POOP  to  m>rTc  uninterruptedly  and  the 
utiliratic?i  or  the  gas  to  be  33  high  as  possible,  the  valves  on  each 
of  the  tarhs  should  "bo  opened  in  such  a  i.nanner  that  the  tr.nlt  in  '.rhich 
the  obturation  is  furthest  advanced  and  in  which  the  juice  fca::;s  leant 
shall  get  the  nost  gao.  Wording  in  this  r/c.y  all  tanko  should  br.  filled 
to  the  s~~'ic  level,  or  on  account  of  the  differences  in  pro  mure,  due 
to  the  head,  one  tank  7/ould  obtain  more  gas  than  others,  and  the  sat- 
uration rrculd  take  place  very  unevenly*  destroying  the  regular  sequence 
vrhich  is  so  desirable  for  ".etching  and  regulating  the  saturation. 

While  obturating,  the  -.rcrkr-an  takes  rruLicrous  sa:.v.  les  ancl 
natchcs  the  settling  cf  the  vrecipite.te.  TThen  open  tanks  rro  ujod,  the 
sample  ir,  fAfccn  cut  ty  ::.cans  of  a  Ir.dle  v;ith  r  lon.T  h^.ncllo,  or  "oy  luoans 
of  r  snail  pitr-i:.  Proi.i  clorjoc".  t~.n':s  the  r-^iiiplo  iz  tr.!-:en  cv.t  of  a  x^raoet 
near  the  bo t ton.  r,roll  trained  '.vor'Cii'Cn  can  saturate  quite  accurately 
by  the  appcarr-ncc  of  thc^>o  s^r.plcn.  In  oonc  f:-ctorico  the  -^or^uen  sat- 
urate only  by  the  SOUTK.  raade  by  the  rushing  gas.  The  conduct  of  the 
juicer,  during  saturation  is-  as  far  03  outside  appearances  go,  as 

folio  ITT:  — 

Soon  after  the  gas  is  turned  on  the  juice  begins  t?  thiohcn, 

proportionately  so  in  regard  to  the  amount  of  sugar  it  contains.  A 
sarple  Trill  sho^  that  the  precipitate  is  of  a  gelatinous  nature  and 
~ill  not  settle.  The  consequences  of  this  gelatinous  constituency  are 
f casing  at  the  beginning  of  the  saturation  and  a  runbling  noise  naclc 
by  the  gas.  A  filtration  of  the  juioc  at  this  ti::ic  is  absolutely  im- 
possible and  nhcn  it  accidcntly  gets  into  the  prcs-jos,  tho  cloths  bo- 
come  sucarod  at  once.   Or.  continuing  to  ~-c.sn  tho  gas  through  tho  juice 
its  gelatinous  conntituor.cy  nlorrly  risappcaro,  tho  ran  ijsuoi  :.:oro 
tin±forrJ.y  and  in  smaller  bubbles,  tho  juice  again  boconc:;  loss  viscous, 
the  foaming  finally  steps,  and  a  liquor  is  obtained  in  rhich  the  pro- 
cipitate  settlor;  rr-.pidly  and  is  easily  filtered  off. 

_  _  •   c   • 

- .  5  .— 


>"'!  c-a'?  -  .>OO*TT£O  jfrja'rtttlft  cl  ^A/^sfrt^^.  . 

TlTr  '>f'...»^ir6r'    •..;;.••*>,;  vttO'i  0:!^;,  ^u  ;  II 

btf'.i  "^.'-os.?.^     o.  .    pv:o. 

'"ol.J  '*9!rf.!;.r  ••:"f«^  -ftl"  L::C-,;    .'/V'C    ^O.  .f^^erf,^;^   Dj 

.^  .rr;  N'r  T^fun  .'^if.c-'-Cic 

•  -K  -*V;-ff'i^   7-"'  r  ,i--^:-i;;of  •  ,.  ^c*L.,  :-IJ.  :^ir--J>.C'     r'i-.-lpi 


';  '"*~'    "-" 


* 


r^':  ,  -'    O-'ni'."*"'   •  -"•:    .*    3.*-.r    .  *  :    '•        '•         '••;?V:I?,*  !         'X .  '*    .  T  ")  itOit  ^ 

'  "f          '.  V  ':.  v          >  *  r~i.        ^.'lOB 

1  •    '-5  '  '•  •«•*..  r  •  ..«j  J-g- 

V      .1     .  i  '  J>'»  -     . 


•-       1       J  •• 

^".rto  .Vo^rii  ,.,..'•        -^  •  j§- 

'!   - 

*<-<>--  j.  f  r»         •  - ,    » —  ,-f »  -,.-*-•  ^.      *-,  • '  *      r1  *      '-  *r  *»**      ^-      —  T  •  - 1 

.,. 

'-»  Mvl  ^rtf-.T^ 

" u     r  y    "  "t"1."^        "'i*^"r/>'  r*^  •**  c<*"  *~  •"      •"»  r  "*^%        •    *• 

• .   -.-•-•      •  •  •  -•'-  • 

-.'•  '•     H  •      •  .-;.;:;;-,•! 

•V     -          "'.Oil  •*'^"G 

-^xJ "ori*oic  '\-;^  »rc*cc^3  oxij..-.i&j»i  *:*; 

-"*    -  r?r  ,•  •- ••*''  f  -^.^   ,'  +  V       f  i    --, 

•  U     -.-*...       -•  *».^    ...    _      ,  .•a    .-wj      '^s.    .^.j 


-.f  .    •  • 

'Tct  -r1  ''"'.•  "ijrfu?..  -,  :bv  J:^:»  vLv-Ta-'t. 


During  the  catur?.tticn  ths  ^-1  *•:•». Unity  c-^  tLe  j-.'.ice  naturally 
decreases,  "out  not  in  a  unifcri-  manner.  At  fir  at  t:.o  alli'r.lirj.ty  decreas- 
es rapidly  from  0.35  to  about  0.15-0.18.   At  this  :,:oini..  it  reiiains 
practically  unchanged,  for  quite  a  rrhile  and  nearly  as  ;.rach  line  dis- 
solves in  the  juice  as  is  precipitated  "by  the  carbonic  acid  gas.  Fhen 
finally  the  last  liiie  beoones  dissolved,  the  alkalinity  sinks  rapidly 
fro:.:  0.15  -  0.18  to  0.07  -  0.10;  this  amount  is  foimd  to  yield  the 
best  constituency  and  filters  best  trith  juices  of  the  1st  saturation. 
Therefore,  the  T^orlcnen  roist  natch  the  hot  portion  of  the  saturation 
with  particular  care,  in  order  not  to  oversatttrate. 

In  all  factories  in  v;hich  chor'vcal  sui:  ^r^ision  i<;  established 
every  tan!:  is  titrated  irhc-i  the  saturation  is  thought  to  be  coi. '.plate, 
in  order  to  be  certain  that  juices  of  correct  end  unifor::  r.l>:;;-.linity 
are  cent  to  the  presses.  Hence,  the  precipitate  teat  is  only  used  for 
obtaining  a  preliminary  clue  ar;  to  the  advancement  of  the  saturation. 
The  appropriate  degree  of  *Iie  final  allic-.linity  vr.riea  v;ith  the  con- 
stittiency  of  the  juice  from  0.07  -  O.lOfi  lime,  (Phenolphtaloin  test) 
or  0.09  -  o.U3$  line  (Rosolic  acid  test). 

Tlie  chenical  reactions  during  saturation  hrve  not  yet  been 
nadc  qtiite  clccT.   Upon  injecting  the  carbonic  acid  gao,  not  only  cal- 
oiuLi  carbonate  is  forned  but  also  a  cor.bination  of  or.lciu:,-  carbonate, 
saccharate  and  possibly  calcium  hydrate.  This  combination  forr.s  r. 
gola^-inouo  precipitate  \7hich  ir.Tprisono  large  amounts  of  :;ugar  in  the 
forr  of  in30luble  oaccharatc.  The  uore  this  precipitate  is  formed, 
the  thicker  the  juice,  the  colder  the  saturation  is  conducted  and  the 
higher  the  percentage  of  crug-.r  in  the  ccJco.  Besides  thooo  phenomena, 
a  number  of  other  unKno\7n  actions  are  to  bo  noted  in  connection  v:ith 
the  conijtitucncy  and  arount  of  those  coiibino.tions.  3y  heating  t.nd 
thinning  and  by  treating  continuoxioly  vith  cc.rbonic  acid  gas  the  COLT- 


•  *       ,3 


.^a^ 

:-M-^.'-'  '1-  *-.-;:  £L^i'.jf-.-.?:r-        IL3^' 

M'«v*--  cf.    :.-o'.  B!   ^^c.is^mir:!  -;CI,_     •-.  i?0..,'    <?*  <'tf:,      :,.2I. 

ril^.insqf         ^-J^l.^;.;    X9-ri        •?:&^- 

v;;t-i  -.;.;j...*  .*  *r~       uw  ;i|r-  ,o- 

:  ;i-    .  o  .-y.  .  •".  '    r,--    ; 


^       ';-'I,.>0    T£  J-IfiCT    ffd 

• '  •*-'•      • :  .!  -Tii  i 

&W* 


-v    i*  .--.    --;•;  \_.  ...,_-'  ^?fi 


.-•-.    .  .        t/. 


f-;-  T),-ouLf-pr  .ao...< 


.'-.   .'  •;..  i'i      '>....; 

*;.*tf    r'^.","10'.     fl.   9^ 


-^.cr:^T-:;.1 
>TO:i-i>KT 


.  ^  ^  *  Jt  ^  >  •  t-z  ;  ciwr*!  *  *it-r 

-.q.^rs  ,!6. 

.  ^ 

iO  o*"  -"'"•-    o;.'vf 


bination  is  partly  decomposed.  During  saturation  the  amount  of  this 
combination  constantly  decreases,  until  the  alkalinity  is  "brought  to 
the  correct  point,  when  nothing  of  it  is  left.  In  3  one  cases,  though, 
the  decomposition  is  retarded  so  that  snail  amounts  of  the  double  salts 
renain  in  the  precipitate  and  cause  an  increased  loss  in  sugar. 

Be-sides,  the  action  of  the  saturation  which  in  directly  con- 
nected with  the  neutralisation  of  the  line,  some  secondary  effects  are 
produced,  which  ere  partly  of  a  favorajl-  and  pa:~t2y  of  a  harnful  nature. 
A  favorable  action  is  the  precipitation  of  a  part  of  the  lime  salts 
which  are  soluble  in  allcaline  solutions,  together  with  the  calciun  car- 
bonate.  This  precipitation  can  only  be  due  to  the  formation  of  double 
salts,  for  the  more  these  line  salts  are  thrown  down  the  nore  line  must 
be  used  for  defecation  and  the  more  calciun  carbonate  is  formed  and  pre- 
cipitated in  the  juice. 

Another  effect  of  the  saturation  is  the  carrying  down,  with 
calciun  carbonate,  of  the  light,  slir.iy,  voluminous,  organic  and  in- 
organic precipitates  forned  during  defecation.  The  precipitation  of 
the  calcium  carbonate  does  not  happen  instantaneously,  but  taKes • some 
tine.  The  precipitate  forms  nore  easily  and  rapidly  when  a  nucleus  of 
growth  is  present,  such  an  the  impurities  floating  in  the  juice.  These 
light  particles  which,  as  such,  can  be  filtered  off  only  slowly  and 
with  difficulty  are  partially  or  totally  covered  by  a  shell  of  calciun 
carbonate,  and  thereby  loose  their  sliny  or  gelatinous  consistency  to 
such  an  extent  that  they  can  be  easily  filtered.   Saturated  juices  can 
therefore  be  filtered  nore  readily  than  defecated  juices,  even  when 
calcium  carbonate,  diatonatious  earth,  etc.,  are  added  to  then,  as  the 
nixing  cannot  taice  the  place  of  the  mechanical  precipitation  during 
saturation. 

An  unfavorable  condition  sometimes  arises  due  to  saturation, 
even  after  a  normal  termination  of  the  reaction,  by  the  retention  of 

-:  7  :- 


f  Jn  Ji  <xv  ^f 
^-i  si  no, 


•  .[ 

~      ' 


-•  /•-.  : 


>;_lj.     rJ^ 


'  -  ^  '-•"  ^  *•"     p  ^  r 
.  <-»\'  .  *    *    •  •  -•* 


"iO    ; 


-,. 

--••    -  A-1  • 


:o;?x9 


' 


r 


an  appreciable  amount  of  sugar  in  the  precipitate  in  the  form  of  sao- 
charate . 

Hence,  the  presence  of  insoluble  saccharate  in  the  precipi- 
tate can  be  due  to  three  causes;  1st.,  the  precipitation  of  saccharate 
during  defecation,  caused  by  local  overheating  of  the  juice  or  by  too 
high  a  heating  after  the  addition  of  line.  2nd.,  the  fact  that  a  part 
of  the  precipitated  saccharate  formed  during  the  early  part  of  satura- 
tion remains  undissolved,  even  after  the  saturation  is  ended,  and  3rd., 
the  fact  that  saccharate  nay  be  precipitated  together  with  the  insol- 
uble line  salts  during  both  defecation  and  saturation.  The  quantities 
of  saccharate  which  are  precipitated  due  to  any  of  these  causes  are, 
in  general,  very  small,  but  may  become  quite  appreciable  under  unfavor- 
able conditions,  and  all  three  causes  may  act  at  the  cane  time.  The 
effect  of  such  saccharate  formations  are  high  percentages  of  sugar  in 
the  lime  cake  which  cannot  be  materially  decreased  by  sweetening  off, 
and  a  decrease  in  the  purities  of  the  juices. 

If  a  comparatively  large  amount  of  saccharate  is  precipitated 
and  the  filter  presses  cannot  be  well  sweetened  off,  the  condition  can 
be  remedied  by  lowering  the  alkalinity  of  the  juice  as  much  as  possible. 
But  as  insoluble  saccharate  is  decomposed  with  certainty  only  in  juices 
free  from  calcium  hydrate,  it  is  sometimes  advisable  to  over-saturate 
the  juice  in  case  the  presses  cannot  be  successfully  sweetened  off. 
The  juice  and  precipitate  then  assume  a  dark,  nearly  black.,  color,  the 
precipitate  does  not  settle  well  and  consequently  the  juice  reniains 
turbid;  such  over-saturated  juices  cannot  be  filtered  at  once,  but  if 
a  little  milk  of  lime  or  freshly  defecated  Juice  is  added  to  it  so  that 
the  alkalinity  again  rises  to  at  least  0.10  the  a?pcaranoe  of  the  mix- 
ture will  be  the  same  as  that  of  juice  correctly  saturated  to  the  same 
alkalinity. 

_  •   Q   •  — 
•   O   • 


•-•  .  -T 


nl  *JBJ-^iosn  »£t  nt  s^qa  na 

': 


owrci  erfl  nl  9-jjBTctfeoai.  elL'losrrl  lo  soneaeri  *•(**  ,  »or*!F 

^  -  ••>'!      i  -f  ,* 

doese  lo  nci'tsJMiwm  erf*  ~,  .?sl  Y»»ei/ae  s»i£J 

.  .»      /-  '  .  -  -  -  -?r  '....••  . 

td  TEO  ^rirrt  «f~   to  sniJiwfcroVo  Unco's.  \-.rf  hsiu/BO   ."iroi  t  *09l»jj  sn 
£  Jaafr^o'b*  ofo   /.£rcS    '.a^r  1o"   oJJtfefes  ri'/tn'Sfri^ooil  B  "^s 


ai  "rib'r.+BWtiie  "^^  -ie*ls  nev>   ,  rsvioaclbn  V  cHiiBesTc' 


fas  V 
-I'oenl  erf^  ilJJhr  ioffi"*^o>  .^'tr^iviio?-JJi  ^  '"'rsa  !  'fn'i^rfr.o'^B  -+cr.t  •foc'l 

jncjjp  »dT    "Jhor,  r  '  '          ' 

-„,.      ,       .     .'.«. 

" 


•jcf  filiv^fi  "£Tf<v   ,lfli3n^S  ft-fc 

.;.-.•     ,.,         .   v.  t,...'      .•»"*(:      *?'       '>•:     '«:'"1«; 

35ftLT^C    'i^»'-Lf*    -  I  £    r'r.;.:     .  JiilCi^i. '.  ' 

•':;:::"  "l  .        '  v" 

OTS    E.nCir".~TO       ^jCtG-.S^EB    JiClTlB     JO 

t*ttc  *          v  ' 'W?8  \J  f>'9a0'*;r' cir  \r £ LBti '?*£*."  **<f   *o.inco   ttolrfff 

'."":.9'birr  'ei**   * "  'BOJ  riibn"  er.'^'ni 


"  'r'c  "hc^rn  Vi3  eclift  s.ij  lo  v^ir.   rs-Is  9ft*  shnraro!  \'a  i.;A"i5ai:aa  ocf 


! 

:'•:•     :    -  n  ''.;.= 

'       Lv.'ii.: 

on* 


V 

ts 


oa  Jl  o»  i>oi>i)«  BI  *o*x/    i^^R-'btab  xl".B«^rl  icc»  ^rll  lo  ilia 


v-  •-.    •.  .  •  •* 

9rrr>a  ^ri      t  .     -rii/lAc  ^I^oenoo  »c;i/j,  le  /BIU  SB  OSES 


Without  doubt  over-saturation  produces  inferior  juicea,  due 
to  the  action  of  the  carbonic  acid  gas.  Juices  Tree  from  calcium 
hydrate,  when  neutral  of  slightly  acid,  redissolve  organic- non-sugars 
as  well  as  precipitated  lime  salts  and  coloring  natter.  Whether  or  not 
all  the  dissolved  non-sugars  in  trie  oversaturated  juice  are  again  pre- 
cipitated upon  the  addition  of  milk  of  lir.o  or  freshly  defecated  juice, 
has  never  been  shown,  though  it  seems  very  probable  that  such  is  the 
case,  as  no  difference  can  be  detected,  in  the  subsequent  working,  be- 
tween the  behavior  or  such  juices  and  those  which  have  been  correctly 
saturated;  unless  the  former  are  too  highly  over-saturated  and  later 
have  so  much  line  added  to  them  that  the  mixture  has  an  alkalinity 
above  0.10,  and  has  to  be  saturated  again  for  a  short  time. 

The  saturation  has  been  described  here  as  it  is  usually  con- 
ducted, namely,  the  saturation  of  each  tank  separately.  A  continuous 
working  has  certain  advantages  and  many  experiments  have  been  made  in 
this  direction.  The  experiments  made  with  continuous  saturation  were 
conducted  in  sucL  a  way  that  tho  defecated  juices,  together  with  the 
saturation  gas,  were  forced  '.^  ro"..\gh  coils  of  pipe  so  as  to  secure  a 
better  utilization  of  tl.e  gas  by  creating  a  r.ore  intimate  nixing  of 
juice  and  gas.   All  attempts  liave  failed  tocf.nsc  of  the  impossibility 
of  obtaining  a  uniform  alkalinity.   The  juices,  on  leaving  the  pipe 
were  not  saturated  enough  at  one  time,  and  were  over-saturated  at  other 
movements.  In  these  experiments  the  fact  was  overlooked,  that,  in 
order  to  produce  a  uniform  alkalinity,  large  quantities  of  juice  must 
be  worked  at  once,  as  the  variations  in  the  percentage  of  carbonic  acid 
in  the  gas,  as  well  as  the  arount  of  lime  in  the  juice,  are  quite  large. 
The  best  results  were  obtained  with  quite  a  simple  continuous  saturation, 
which  io  conducted  as  follows: 

The  defecated  juice  is  allowed  to  flow  into  an  ordinary 


srl- 


-:     V;    . 

!  fq  "'IMS 


ei  "(td?a  ' 
V  r.f  .• 


ah  :i 


"- 

.*-  -vJrf;    -rf 


.t--* 


-no 


'&?•••-*''    '''• 


•  .  •  •  •          *!»'•*  ~-  -        ,  - 

I,     •  --••     •        '•          -•  '." 


.  - 
:  ^ 


\0 


C'"OIT 


•TIL  '  .'.f'nilf  F,-'fc^:; 
au     r%    'f'ora;4'y 


*;      /••>-.•:  •  '^^n^ul-:  -^^''--n 


'  ;'^'r:.v  *  ;«T--;r^t     fl'^BB?--erl 


rr 


saturation  tank  into  which  the  necessary  amount  of  saturation  gas  is 
injected.  Prom  this  tank  the  partially  saturated  juice  flows  into  a 
second  tank,  through  a  riser  leading  from  the  bottom  of  the  first  tank 
to  the  top  of  the  second,  in  which  it  is  treated  with  enough  gas  to 
"bring  the  alkalinity  down  to  the  required  point.  For  the  second  tank, 
or  better  for  a  third  tank,  into  which  the  second  overflows,  a  preheater 
may  be  substituted.   By  careful  regulation  of  the  f IOTJ  of  the  juice  and 
the  gas,  a  very  good  and  uniform  saturation  may  be  obtained. 

Disturbances  during  saturation  manifest  themselves  most  often 
by  slow  working.   For  this  there  are  many  causes.   It  is  self  evident 
that  a  gas  containing  sufficient  carbon  dioxide  is  the  first  require- 
ment for  rapid  saturation.  From  such  a  gas,  not  only  a  higher  absolute 
amount  but  also  a  higher  percentage  of  gas  is  absorbed,  by  the  juice, 
than  from  a  poor  gas.   The  required  amount  of  saturation  gas  must  also 
be  delivered  to  the  juice.   If  the  gas  pump  is  too  small  or  works  badly, 
the  saturation  will  always  be  defective.   The  sise  of  the  pump  cylinder 
should  therefore  be  made  large  enough  s  that  u"dT  ordinary  conditions 
only  ?  small  number  of  revolutions  of  the  pumps  are  necessary  and  pos- 
sible defects,  such  as  leaky  pistons  or  valves,  poor  throttling  due  to 
high  piston  speed,  can  be  overcome.   The  amount  of  gas  and  the  capacity 
of  the  pump  will  also  be  reduced  when  the  pressure  in  the  suction  pipe 
drops.  A  certain  reduction  in  pressure  is  always  present  in  the  suction 
pipe  on  account  of  the  resistance  of  the  flow  in  the  pipe  itself,  and 
in  the  gas  washers,  but  it  should  not  be  more  than  that  which  corres- 
ponds to  a  water  column  2'-5n  to  5'-.?"  in  height.   In  order  to  measure 
the  pressure  and  find  the  point  of  greatest  resistance,  it  is  advisable 
to  connect  water  manometers  to  the  pipe  before  and  after  entering  the 
washer,  as  well  as  near  the  pumps.   It  is  then  possible  to  determine 
whether  the  excessive  resistance  is  due  to  the  irregular  working  of  the 

-:  10  :- 


-ET.'Oll    9 

-*  •'  ,*>-';,v  aot-, .    .•  --  fi  •-.-."•a 


/•! 


3.1J    Tot 


lo 


O* 


-r-- 


el 


vino  j'on  ,***, 


BT  10! 


-  *.  ..  c  -1  ^  '"  ^e  v  I;  I  t>i)  ..  &cf 


'iTi'iV  ?3rjo    .Tfc. 

,.-  .  •      ;,'•- 

I  '-j   roJEjio  r:i" 


../«^.-- 


TO^'lG 


;.v^  no 

-          '    ••  • 


washers  or  to  the  choking  of  the  auction  pipe  with  ashes  from  the  line 
kiln. 

An  increase  in  the  time  of  saturation  also  occurs  when  too 
ruch  line  is  added  to  the  juice  or  when  the  milk  of  lime  is  made  too 
thick  or  too  much  dry  line  io  added.   Besides  these  obvious  delays  in 
saturation,  there  are  others  which  are  probably  connected  in  some  way 
with  the  composition  of  the  diffusion  juice,  but  for  which  no  satisfac- 
tory explanation  has  as  yet  fceon  found.  Pectins  probably  play  a  part  in 
the  natter,  as  a  poor  saturation  due  to  a  poor  diffusion  juice  only 
occurs  when  working  unripe ,  neavily  manured  or  unsound  beets ,  and  is 
connected  with  the  way  the  diffusion  is  handled.  Pectins,  when  present 
in  any  quantity,  seems  to  thicken  the  juice,  combining  with  lime  in 
much  the  same  way  as  sugar,  out  the  thickening  so  caused  is  less  easily 
done  away  with,  and  in  consequence  the  saturation  lasts  longer.  As  a 
reans  of  remedying  this,  it  is  advisable  to  change  the  work  of  diffus- 
ion in  such  a  manner  as  to  work  quickly  and  use  only  moderately  high 
temperatures.  In  cases  of  very  retarded  saturation,  no  matter  what  the 
cause,  the  quality,  color  and  purity  of  the  juices  suffer,   Therefore, 
causes  of  the  difficulties  shoiild  always  be  sought  as  quickly  as  possi- 
ble, and  proper  remedies  applied. 

A  further  troublesome  disturbance,  during  saturation,  is 
caused  by  excessive  foaming.  This  phenomena  also  depends  largely  upon 
the  constituency  of  the  beets  and  the  mode  of  diffusion,  and  usually 
occurs  in  conjunction  with  a  poor  circulation,  so  that  the  causes  of 
both  bad  conditions  seem  apparently,  to  be  the  same.   If  the  foaming  la 
so  violent  that  a  large  foaming  space  does  not  suffice,  the  only  re- 
source is  an  increased  addition  of  fat  or  oil. 

o 

11 


»1:>-J- 


,   ^   „•     ...     _. 


.  •  •    .-.  —  '•  .  •?&.... 


>I     :"•    • 


£  -rro'J- 


•1- 


sS  •  c  ..  ....-.,  i/.- 

=t  -•*.    .•-> 


•  . 


''-.'      r.'d=T../O^' 


CHAPTER  IX. 
THE  FILTER  PRESS  STATICS. 

Prom  the  saturation  tanlcs,  the  defecated  juice  is  pumped, 
under  pressure  to  the  filter  presses.   Juice  lifters  or  air  pumps  are 
rarely  used,  on  account  of  the  great  number  of  evils  connected  with 
them,  such  as  their  uncleanliness  and  the  dilution  of  the  juice  caused 
by  condensation  of  steam,  when  the  latter  is  used  instead  of  air,  and 
also  the  difficulty  o^   .'regula^'  pressure  in  the  work.   Plunger  pumps 
are  most  generally  in  vogue,  working  either  singly  or  doubly,  and  con- 
structed to  work  either  with  automatic  pressure  regulations  or  under 
roarnial  direction.  In  the  suction  line,  a  stone  catcher  should  be  placed, 
so  that  stones  and  grit  can  be  caught  before  entering  the  pumps  or  the 
narrow  orifices  of  the  filter  presses.   The  pressure  of  the  pumps 
should  depend  on  the  size  of  the  press  and  filtering  surface,  and  also 
on  the  qualities  of  the  cake.   In  general,  a  pressure  of  2  to  3  atmos- 
pheres is  none  too  high  and  the  cake  so -obtained  is  then  sweetened  off. 
With  bad  cake  or  small  filtering  surfaces,  the  pressure  should  be  in- 
creased to  4  -  8  atmospheres.   A  higher  pressure  is  not  warrantable 
since  tlie  frames  in  the  presses  are  apt  to  be  broken  by  uneven  pressure 
on  one  side  or  the  other.   To  properly  guage  the  pressure,  manometers 
or  pressure  gauges  should  be  placed  on  each  press.   In  the  pressure 
line,  behind  the  pumps,  a  reservoir  should  be  installed  so  as  to  give 
a  regular  pressure  on  chc  juice  when  the  pump  work  is  irregular. 

For  filtration,  either  "chamber"  or  "frame"  filter  presses 
are  used.  The  chamber  presses  are  those  in  which  the  juice  canal  lies 
in  the  middle,  and  the  cloths  are  filled  through  holes  in  the  center 
for  this  purpose.      These  presses  have  the  advantage  that  they  hold 
voiid.  better  on  the  outside  because  the  outer  surfaces  have  4  layers  of 
cloth.   The  disadvantages  are,  that  they  take  a  great  deal  of  time  to 


8 


ftns   ,IJP>  i'o  Wc 


c 


-noo  IITIB   tYl^^j;  10  vrs-'f-iQ  ''^.i^^r.  ".;*.^TCffl  •  .  oir*.  »v».-Pitr'n^n 

•tslniw  ."^to  .artoi^aXi/3«  T-BiliBfi^^Qr  c         •QSus-^tJ':  •i.'i1'  >:-*is-.:  oi'. 

<  »' 

OflXsj  scf  Mi/orta  «"3.1o^ab  ono^re   a.  :>«iuJ  rjoi  tm;.i  ^r.:  .noi*5-'3Ti 

f*it-;    *i~    e'f.TO.'^  .  ^:i*    v.:  111^9  !                ^ri%trprv..<t'.i    <.••  .  ^?j         'o^a  "t^fW;    ^>. 

.  t 
Lnj..-»      i&  * 

oalB:  j&'tB  .  ,»Ofl^Tc/B  in/'ro-llJtl  fcns  fQ'.Ti.tT^  eri1  no'"bn«iai6  i)£firc:iE 

7C£                                   '''•J-                      Cr.  '.  i  fii/P    ?>il'.t 

,                                              ^  ^ 

7.  irfo  •  o  anr>;(  \e  i,  '•  B  o 


jfes/-~ 


5:31/0   ei.St  «:r-rf*  .  .eo  A  </• 


I 


.erf-j   rtl 


:i*  :\tr. 


renew  the  cloths;  the  filling  of  the  frames  is  not  satisfactory,  and 
the  holes  in  the  cloths  are  apt  to  tear  and  fray.    The  frame  presses 
are  most  often  used.  In  these,  the  cloths  lie  flat  between  the  frames 
so  that  the  dressing  of  a  press  is  not  difficult  and  can  be  carried  on 
rapidly.  The  disadvantage  of  these  presses  is,  that  they  break  more 
readily  with  high  pressures,  but  this  can  be  prevented  very  largely  by 
careful  work  and  preventing  the  cloging  of  the  cake  in  the  holes  on  the 
frames,  and  at  the  same  time,  being  careful  that  the  cloths  are  flush 
and  urmrinkled  between  the  frames.  A  further  disadvantage  is  that  the 
cloths  on  the  upper  edges  of  the  frames  become  easily  injured  and  torn. 
This  point  is  particularly  noticeable  when  the  workmen  slam  the  frames 
together,  or  else  use  high  pressure  in  closing  their  presses.   It  is 
immaterial  whether  gasket, filter  cloths,  or  rubber  rings  are  used  to 
close  the  opening  in  the  frames,  provided  good  joints  are  obtained. 

The  size  of  the  filter  presses,  as  well  as  the  size  and  num- 
ber of  the  frames  and  plates,  depends  on  the  work.   The  joints  of  the 
press  must  be  such  that  the  work  can  proceed  uninterruptedly.  Hence, 
it  is  poor  policy  for  a  small  factory  to  use  a  single  large  press,  or 
to  use  one  large  one  and  one  small,  because  with  such  methods,  when  the 
large  press  is  fresh  and  empty,  not  as  much  juice  can  be  worked',as  the 
press  has  capacity  for;  while  the  juice  and  the  work  are  held  back 
when  the  press  is  nearly  full.  At  the  same  time,  it  is  improper  for 
large  factories  to  use  a  number  of  small  presses,  because  of  the  in- 
creased labor  and  cloths,  essential. 

The  sise  of  the  frames  varies  between  600  and  1,000  m.m. , 
square.  The  number  in  a  press  or  in  a  section  of  a  double  press,  varies 
from  20  to  40 ,  and  the  thickness  of  a  cake  is  from  15  to  30  mm.  A  very 
thick  cake  is  a  great  disadvantage  with  bad  scums.  With  good  easily 
filterable  material  it  is  a  decided  advantage  and  in  some  factories  the 
cake  is  made  as  thick  as  30  mm. 


".      V,  l-i    .;,/. J       -H 

JV        •'•          ' 


f  rtl- 


tso  otf  n0;,T;lsfifl  *X<ic"TtJ:6  ">o  B*'vr?f  i  »ifc     ttf  .Ja'rLf  o 

wwa^ 

.•  *  .-       . 

»•*  fiaa  'aiiit  *wd   ,«;-«iiroertTKT  ffslrf 

,- 

':•' 

.  /TQ,  a«.Ipri  ertt-ni   Vjfao  adt  16  'jalr^JCa  «rf^  unliney«         lie  .frow 

rtairl-1  OTj^»iO!;olo  erfj  t»itf  lirteTSO'snisd  ,4^Jf*      so  **rt*"  ^-fl  fc'rts 

..     .     . 
ert^r  vtBrfJ;  el   ^afetnsvftaai,'1)  Ts/irf-tcft  A     .wKJ^rt-  «ifJ 

/  ^lU  no  3fttoi;o 


i  •  '*!       .rf*8«W|  xt  ;t 

-••  7,  •:.  .;•• 

:^a*r..-»is  '«Sfrit  f  scftfin  10  »t«d*o  !6*  Teti.Hf"«*«*i'iss 


^°°*  ft^fciv  D'xq".  ,  t^rt.1-^  oftl'.i-i'       Lt*»qo  erW 

»3lf'<»^'86  -'II«Wk.M.?t»«*89lEf'    I4.JI11     «T* 

fC.*  lo  B.tn^d^  «iit<-       .Xfot  r^fU  -na  o-brcstiaf--  r«  s"»ffif»^l  erf^  l 

*      .    » 
.^It3tr|ja-n«?.trjJ:ru/  A^DOTT  ~  £&...$•  ?8 

«*  ,. 

to  ,83^'ifg  es'rsl  eXsrtte  s  ^ca"  ot  •,:to^os-'}  ro* 

^^i  •sGWflO'^ct   r.tlfissfc;-  £?r.<  ^«w/  .o- 

'  ^  -•  .  '  '       '  .        * 

fteo  eoiv'g  ijloaa 

MIB  3(*fsw  •  ort.t-i.Jtr.B*'?*rui-v^rf*  ^I.'ffw   j-rc'l  :^.TC 

'  hi»  >,-.  ;.t  J^-.  ,  ^Mii  i       M  ft   "i  rf  ;*  .  J 

i/3J&fl!fT-^aw     »ttqt     lace  .'Ji       -;1a4;ii 

".  i  »i  tffS>lfitf  »  i  otl**>  I  b 

A'..' 
•adkaoTl  'ert^-^o1  nrt  E?  "*f(¥  : 

t  *  ' 

^y   /sn^-ia  ^Irfno^/B  !5ro  froltfraf'*'-->-  f.i  5O488fit<l  c  ^.t  -i^'dfafn  "  a/tT     .^tsiT 

. 

.„,;-.  ',..''-  .'   '  '/  *  • 

-X   ,  .sue  PS  WT  3£  •noECt  BJL-.ojt^c    s  ^  aasfiXoiril"  tert*  M«"',  0*  o>  OS  cr 


,  •         . 

.flea-  c.t  es  Sfol/il  afl  *£•£&  nx 


The  filtering  surface  essential  for  any  definite  amount  of 
"beets  is  absolutely  undeterminable  on  account  of  extreme  variation  in 
the  filtering  qualities  of  the  juice.   However,  the  surface  should  be 
sufficiently  large  for  the  worst  kind  of  work,  in  order  to  be  absolute- 
ly certain  of  being  able  to  work  to  full  capacity  at  all  tines. 

During  campaigns,  it  is  not  necessary  to  clean  the  filter 
frames  or  the  passages  in  the  same.   After  each  campaign,  this  work 
must  be  carefully  atterled  to.   The  holes  in  the  screens,  the  cake 
and  sweetening  off  holes,  as  well  as  the  outlet  holes,  must  be  all 
carefully  freed  from  scale,  when  brushing  and  scraping  is  not  satis-- 
factory,  the  plates  should  be  immersed  in  a  diluted  solution  of  Hydro- 
chloric acid,  or  concentrated  acid  should  be  pumped  through  all  of  the 
passages.  In  all  cases,  they  must  then  be  carefully  washed  off  with 
water,  in  order  to  remove  the  last  traces  of  acid,  and  in  order  to 
further  prevent  any  possibility  of  rusting,  they  must  be  carefully 
varnished.   When  too  great  a  wearing  of  the  plates  is  feared  by  dip- 
ping in  acid,  properly  constructed  scrapers  can  be  used  with  advantage. 
In  many  factories,  hot  dilute  Hydrochloric  acid  is  pumped  through  the 
presses  at  the  end  of  each  campaign,  but  such  methods  of  cleaning, 
though  they  save  much ^ labor,  must  be  used  with  a  great  deal  of  caution, 
in  order  not  to  injure  the  pumps,  pipes  or  cocks  on  the  presses. 

The  choice  of  the  cloths  is  of  great  importance  for  good  work, 
but  here  also  there  are  a  great  many  varying  conditions.   In  some  fac- 
tories, heavy  material  gives  the  best  results,  while  others  use  cloths 
of  very  light  weave.   As  a  rule,  jute  material  is  used  in  the  first 
saturation. press  because  it  is  the  cheapest  and  is  least  injured  by  the 
alkalinity  of  the  juices.   The  durability  of  the  cloths  depends  entire- 
ly on  the  alkalinity  and  temperature  of  the  juices.  When  the  cakes  are 


ffc*.     .  '""/PI- 


- 


.70  vI^/r 

"'•  ;   °"'" 


•fP(    5       * 


.  •  (  i- 


"bad,  the  cloths  must  be  changed  and  washed  frequently,  and  care  must 
be  talcen  to  choose  cloths  with  a  good  weave  and  of  good  material.  When 
the  beet  juice  gives  u  good  cc.ce,  cheaper  and  lighter  cloths  can  be 
used  just  as  satisfactorily,  and  these  can  remain  on  the  presses  until 
they  become  totally  clogged,  a  period  of  fourteen  days  or  longer.   Of 
course  it  is  necessary  for  the  cloths  to  have  an  even  woof  and  no  holes 
or  rents . 

In  many  factories  it  is  the  custom  to  change  only  single 
cloths  when  they  are  found  to  give  poor  or  clouded  juices.  This  custom 
is  not  as  satisfactory  as  changing  the  entire  press,  because  portions 
of  the  press  are  apt  to  filter  unevenly.  When  cloths  show  signs  of 
wear,  the  entire  press  should  be  redressed  in  order  to  fill  and  sweeten 
off  the  press  evenly. 

Various  kinds  of  washing  machines  are  used  to  clean  the  cloths. 
Those  which  are  most  satisfactory  are  built  with  rolling  cylinders,  in 
which  the  cloths  are  kept  agitated  into  hot  water,  which  enters  at  one 
end  and  flows  off  at  the  other. 

It  is  not  necessary  to  soften  up  new  cloths  when  using  jute 
material.  In  order  to  give  the  cloths  a  good  resting  surface  on  the 
frames*  a  fine  lead  beading  is  placed  on  the  margin.  Nowadays,  filter 
Plates  are  raade  with  long  corrugations  or  canals  to  take  the  place  of 
the  sieves.   These  have  the  advantage  of  being  more  readily  cleaned 
than  the  screens  and  there  is  no  reason  why  they  should  be  any  harder 
on  the  filter  cloths. 

Properly  formed  cakes  should  lie  evenly  distributed  between 
both  cloths.   The  heavier  portion  of  the  cake,  as  particles  of  grit  i 
etc.,  fall  as  a  rule,  to  the  bottom  portion  of  the  frame  as  long  as  the 
contents  are  soft;  and  the  lower  portions  probably  fill  faster  than 
the  upper,  but  on  the  whole,  the  cake  forms  fairly  evenly  over  the 


».,,.     ,r.,*"    ,. 
•  -.  <      -v  [•-••••  r?6  '1    '"M'fifir  .••.:' 


^ 

*  *  'Xfcte  .-  «•  t-r 


.;  - 

..,    •.     =•  •       S",      «"••.',  r.^  ':•"•      .'V.:-        - 

i.  :    •••••"    -'.  .v  --<-  •  •.;•-••'•• 

....•;,--,:•.•    .•-•;;  >>/»r.   V'^'-'^.' 
,._     .....  •    .  —  .-      •;.•»'     ."'•        •'.      ..i-v    »  •;*•-  •'•    ' 

T£,    ,v  J0?aij*.i}«   n^ 

.   ..,,(.  ;    ,r.      -,--:   ;..-   .-;:;:'     "'••  .b  •-•^      ••'    ' 

1,01-^4    B  ,  ,/]t?r^£iV.  -.„•«<•.  -3*0,*  '  « 
-  .   .         •       •  «    "  ••  -'      VO:'      :..      '*"  -'-^ 


l.^^'-*1'1 


,l 


Lts-  vino  <  '.a;   ;..'.  ^o.f.iG^ 

.  p.j.  ixtutri  ...-;•.! 
••••' 

i^rrA/.'>v,pi?,^<x.c*j 

U,     <v,       r  7l 

:  •  i.  :        .•    •    '  :    '*      'V  "  '     ' 

,     .       .   "*-f>vr 
•.  •    •'     j  .        •       '  • 

tJ.;ri^.  tJU 
vo  ;  VTC^O.B  tni  :..,^   ta^  .•  f 

.       •';.  -       .    •"••    *•••    '  'T'- 

7        ,  otnt  I^ts^ti^.n   Jqeoi     IP  a 

•*   i  -*  ••  ••'  _.  . 

*>;ii  *tfi  .  '^ 
a  •  --  ..V      '•     "••• 

: 
*•     •*-.-•,    -J.     TS  -     frV.-* 

^vv*.  c.j.   i^^r 
.'•i-  .'''.'» 

iga^&cf  1,^'i 

...-.»-•;    r.;  .v.      .  iV  •- 

!  a.  ?T-IO 


J-orr  -p-i 


9Ti          i 


,;:.' 


.  .» 

^c(*  TCJ;- 

*  '-,,-••'       .".•'         ..•',"•'        •  -"  ~  • 

:;j  rt  • 

'         ' 


rreswJS'Cf  I 
1o 

xbr 

"to in  el  *rrii 

•••-''  '.  -;••;•; 
tovc  "Cm vo 


^  i  .  'vI'XO 
'    i'c>    ."."""•'      "•••• 


q 

.-'     -.  ••  •    f»- 


.-^.    -u1   "iT^,. ^iJ5.-^J  LAP  i;-^v 

tj   .^.Corfvf  ortcf  no   isjrJ  . 


entire  cloth  when  the  pumps  act  properly,  and  the  stream  of  liquid  is 
properly  injected.  One  can  always  tell  irregularities  of  work  by  the 
different  colors  of  the  layers  of  She  cake,  which  show  on  fresh  fract- 
ures.  IThen  the  saturation  is  carried  on  singly,  every  tank  shows  a 
differently  colored  cako;  hence,  the  layers  are  sometimes  yellow  and 
sometimes  slightly  blue  in  color.   with  continuous  saturation,  cakes 
are  very  evenly  colored. 

When  the  inlet  valve  of  an  empty  press  is  opened,  the  juice 
is  thrown,  in  a  stream  against  the  outlet  valve;  the  cake  is  immediate- 
ly deposited  on  the  cloths,  and  as  the  layer  becomes  less  and  less 
permeable,  the  more  the  juice  is  held  back,  until  after  one  or  two 
hours  the  press  is  entirely  filled  and  the  juice  comes  out  of  the  cocks 
in  a  very  small  stream.   The  foreman  must  know,  from  experience,  when 
his  press  is  sufficiently  filled.   Too  long  a  filling  is  a  raste  of 
time,  while  an  under  filling  of  the  presses  with  too  little  cake  pre- 
vents the  proper  sweeping  off  and  causes  a  smearing  of  the  cloths  and 
the  frames,  so  that  the  presses  leak  and  run  poorly.   The  better  and 
firmer  the  cake,  the  more  readily  one  can  sweeten  off  and  maintain 
regular  work;  hence,  even  though  the  presses  run  slowly,  they  should 
be  allowed  to  fill  thoroughly.   It  is  impossible  to  increase  the 
capacity  by  emptying  an  underfilled  press  merely  because  it  runs  slowly, 
because  the  difficulties  encountered  with  soft  cake  take  far  more  time 
to  remedy  in  the  end  than  proper  work  in  the  beginning. 

The  cause  of  slow  and  bad  running  presses,  and  poorly  filter- 
able juices  of  mushy  const ituency,  depends  on  either  the  qualities  of 
the  beets  or  the  methods  of  work.  The  diffusion  work  has  an  unques- 
tionable influence  on  the  qualities  of  the  oake.   When  the  beets  are 
the  cause  of  poor  work  in  the  presses,  a  change  in  the  work  of  the 
diffusion  battery  alone  is  often  a  great  help. 


roBtl 

:-.•        «  -T  *  '*  '    '     -' 


^^^^ 


,-r« 

Jl! 


Prf* 


-f 


r-B^::ojTi   ot  oXin«cxj3j    ej 

•  ••     -  .,.••.,...„,. 

Bftirr  7l'yh*n  r.fc-:';T4 


;v" 


v> 


"Hi! 


An  increase  in  the  addition  of  lime  within  certain  limits  is 
seldom  much  of  an  advantage,  aside  from  which  fact,  most  factories  have 
an  excessive  amount  of  cake  for  the  capacities  of  their  apparatus. 
Neither  has  the  oft  recommended  bolling-up  of  the  juice  any  decided 
advantage,  for  by  this  means,  only  the  packing  of  the  press  is  made 
more  satisfactory,  without  obtaining  a  better  cake  than  with  tempera- 
tures of  80  to  90  desr-es  c.;  -neither  does  a  change  in  the  alkalinity 
of  the  saturated  juice  aid  materially.   In  most  cases,  the  only  sat- 
isfactory method  of  improving  the  press  work  is  a  frequent  change  of 
cloths.   Since  the  difficulties  at  the  beginning  of  the  campaign  are, 
as  a  rule,  due  to  unripe  beets  and  unskilled  labor,  these  troubles 
should  vanish  after  a  coi;.paritively  short  period  of  work. 

From  the  proceeding,  it  is  very  apparent  that  poorly  saturated 
juice,  such  as  that  which  is  under,  or  that  which  is  over-saturated,  is 
bound  to  filter  poorly.   In  order  to  obtain  proper  saturation,  great 
care  isust  be  exercised,  particularly  when  the  cake  has  bad  characteris- 
tics.  Intermittently  bad  running  of  the  press  can  often  be  attributed 
to  incomplete  saturation  of  single  tanks,  or  to  leaks  in  the  discharge 
valves  in  the  line.   Sometimes  the  foaming  over  of  one  tank  into  another 
is  also  a  source  of  trouble.   Such  causes  of  poor  cake  are  easily  detect- 
ed by  titration  of  the  juices  in  the  line  on  their  way  to  the  presses, 
showing  a  decidedly  Iii^ner  alkalinity  than  those  which  are  properly 
saturated.   Such  titration  control  should  be  made  frequently  and  reg- 
ularly.  A  slight  increase  of  the  alkalinity  sometimes  occurs  when 
small  grains  of  lime  or  saccharate  occur  in  the  juices  and  dissolve 
slowly  in  a  small  layer  of  juice.  As  a  rule,  this  increase  of  alkalin- 
ity does  not  exceed  0.01$  of  CaO.   Soft  mushy  cakes  occur  most  often 

from  too  slight  pressure  in  the  pumps,  hence,  a  manometer  in  the  press- 
ure line  is  absolutely  essential  for  the  proper  supervision  of  the  work. 


TJ^.^S'J-:  a.-  ;vai"r:l 


^rfw*-  r 


o.  e^rrarfo 


; 


B.  8     ^ncotr-  R 


-iBO  edit.  19  sni^nij: 


0-(/>ftf(^M: 
srf'^  ebniB     .rfftKv.ro 
"o*-- 


.mt.finriovc    a! 


^5.  t 


rti 


«*T 


iflcv.i«:--\r'?:'>^.      tJ  ^-tl  ,su-Lt.£09oert?i  ort'j 
fAw;  ^ijr;;?;  i  o-  ,  7-^Jbfti.'.  'Bi  tM-?  "? 

.\;fto 

O       ^  ,  n{>.^  .xXifilJ^c  la  '~£<i-  ,  &ec?±    -T-J^A 
oij^^ci.orf* 

o.%e^nj5-,T;.-'-'f':."irf.J'?3<T'6  «.t-"* 

T6VO  pi,-;.«        oir;.U^^-^':;':      ftrfil  -'-sff/'nl'  e 

rxr  I".,  a^oifa.c  -rfciri.  •'    .".^•IIJOT.*.  "  :-'beJ!>.- 

i*-'no,.en>Jti  .'9rt*'*il.  ?,Q&&:-J£,-'FH<;.^-'!  ; 

B 


A  •- 
' 


,rii:f.e-?il^.  ^>n^  ,ftcf.  SB'Jfl*r??fi' 


Ta^.  a.  *? 


rrt'T.^^.:1.  .  "i  A-  0    " 


a 

i 


fc 


•toi 


Jt^jliefleB"  : 


The  sugar  content  of  the  unoweetened  cake  is  the  same  ao  that 
of  the  defecated  juices,  though  the  amount  of  insoluble  saccharate  is 
extremely  variable.   As  a  rule,  the  cake  consists  of  40  parts  of  solid 
matter  and  60  parts  of  juice.   As  the  latter  contains  10  to  12  parts  of 
sugar,  the  sugar  content  of  th^  cake  is  between  6  and  7$..  The  sweeten- 
ing oftf  of  the  cake  should  be  so  arranged  that  the  sweet  water  should 
be  as  concentrated  ao  possible,  with  a  thoroughly  good  digestion  of  the 
cake.   This  result  can  only  be  obtained  when  the  juice  is  force'?,  out 
of  the  cake  by  suitable  means  with  water.   In  some  factories  the  cake 
is  removed  from  the  press  unsweetened;  is  then  mixed  with  water  and 
resweetened  in  the  presses.   By  this  means  however,  a  very  dilute  water 
is  obtained,  with  the  same  amount  of  sugar  IOBS  in  the  cake  as  when 
sweetening  off  in  the  presses.   The  first  method  has  the  advantage, 
that  the  very  oinplest  of  filter  presses  can  be  used. 

The  sweetening  off  from  the  presses  can  be  arranged  In  one  of 
several  ways.  Either  the  water  enters  through  canals  at  the  side  of 
the  cake  frame,  permeates  it  and  flows  off  at  the  other  side,  or  the 
water  takes  the  same  course  as  that  of  the  juice,  entering  in  the  middle 
of  the  cake,  permeating  both  halves  and  f  10-71115  array  on  both  sides. 
Details  which  cannot  bo  omitted  in  the  sweetening  off  of  the  presses 
are  heterogeneous  cakes  of  even  thickness,  throughout  the  press,  and 
cloths  of  the  same  woof  and  permeability.  If  the  cake  is  thinner  and 
softer  in  one  portion  of  the  press  than  another,  the  water  passes 
through  that  portion  in  excess,  and  the  thin  portions  are  sweetened  off 
long  before  the  thicker  parts  of  the  cake.   This  error  is  particularly 
noticeable  when  washing  off  with  water  at  high  pressure.   An  altogether 
even  distribution  of  the  cake  is  hardly  possible,  for  on  account  of  the 
construction  of  the  presses,  the  cakes  are  bound  to  have  uneven  and  bad 
spots.   With  the  chamber  presses  the  bad  portions  of  the  cake  are  apt 

-:  7  :- 


'1 


.foe  la  act-leg1  ^i  I'o  gJal'& 


SI  oJ  c     T 

"'  '."'  •;• 

oriT    /.^  '  Jbka  "8V  / 


•  •>•          ,•:  .  ,  >f> 
bi  abii/'  stW 


ar.oe 


9K©V."'*ar:.f  Vb 


io 

<  . 

Ekf  ai  WXsO"  o'b  •s 

'be^ik^'.e  <i"R  "ocf  blijtrris 

it:1'  s  rf^lrr  ",»Xc'a0^o'q'  OB  '1 

.  r  •       •'          T    - 
o  HBO  Jlirorvt  s'trPT 


\c? 


.         . 

e*rrI*Jb 


a  f 
eiri£  ni 


slrft 
,r8'  lo 


.          , 

'  sril  'ft.t 


ril  Ti 


'4'iq  o.~IJ-  coil  l'io  jn-tnraJ-o 

-.  "  I,'-'.  --'       '•{•    -'        •  .     •  ..  - 

is  «5.1tf   rf.e  clsri^J?  ri^L'orjn*-  ai^r'ns  Tc-J/yr  of:.*  isriffiS    ''.evw 

o  reJ>:8  lor.jo  ^ftl  .3  ":*'ic  etrol':  Sari^tJ:  dc^aeETcxi  i«aif': 

iJ  rii  ^f!li9J'i:e>   .HOXL'J;   ai!f  "f    teriJ  'EK   nsit/oo  iiasfe   ortt  eo 
;lB  .1,toST  no  \B^'s  ;:nivcf^  fm 


ei 


. 

:lo  "Hfifi^ 


;L4  n^ri*  'ceeici  '©."1  '";o  .'frctioq"  '^ho  hi 

-    ,.      y  ;'  ••'         ..  f     '  f.r..i.  ^  ...  „    . 

e^s  eifi  Bftot^'foq  ni.ff'eacf'  irre    .  cescxff  'irl  no»-J'io<i  fen*  ' 


tsgo^i. 
lo  '^ 


ap  o.-.v     20 

'.tA        .eit/h-xa   'iSi^'^a  'le.tsr  rUitr  Tio''  3f;lrt 
oer.  Ao  101  ^ICtee^i   ••i:-^''f,.i  r£i   ejfui  oii^  "io  .TO  I  ^ilrdr  /"'->'«£ 
sni/  »fftfi  o'v*  trtirc'd  ''i1?  "so^feo'  4'rT*  V89BSf5'i'<i  im*"rfc  r?ol'Jot/* 
so  &r(^  "Jo  a 


to  lie  on  the  periphery  of  the  frame  where  the  cakes  are  thinner  and 
are  apt  to  be  mushy;  with  the  frame  presses,  the  difficulty  is  apt  to 
lie  between  the  iron  frame  and  the  cake  where  the  adhesion  of  the 
scum  is  less  than  the  cake  underneath.  It  is  not  advisable  to  pack 
a  cake  too  hard,  because  of  the  difficulty  and  waste  of  time  in  sweeten- 
ing off  and  the  excessive  water  pressure  necessary,  also  on  account  of 
the  extreme  variations  due  to  slight  differences  in  the  thickness  of 
the  cake. 

In  order  to  prevent  the  evils  of  an  uneven  or  too  great  a 
pressure,  the  pumps  are,  in  many  factories,  not  allowed  to  work  on  the 
filter  presses  but  are  led  to  a  reservoir  in  which  the  pressure  is  reg- 
ulated to  1-1/2  atmospheres.   The  presses  should  sweeten  off  better 
and  quicker  by  this  method  than  with  pumps  acting  directly.   A  high 
water  pressure  is  rarely  coincident  with  a  good  sweetening  off  of  the 
oakc.   But  with  lower  pressures  the  sweetening  off  takes  an  undue 
amount  of  tine  and  the  number  of  presses  must  be  increased. 

Frequently  the  pressure  of  the  s?/eetening  off  pump  is  reg- 
ulated by  that  of  the  first  carbonation  Pump,  so  that  the  former  is 
only  a  trifle  higher  than  the  latter.   When  the  first  carbonation 
pump  is  worked  with  a  low  pressure,  the  differences  can  be  increased, 
though  it  is  better  to  determine  the  pressure  of  the  sweetening  off 
pump,  so  that  at  any  definite  time  a  certain  amount  of  dilution  can  be 
obtained.   The  pressure  of  the  sweetening  off  pump  must  necessarily 
be  regulated  in  accordance  with  the  properties  and  thickness  of  the 
cake;  but  a  certain  maximum  limit  must  not  be  passed,  so  that  the 
cake  will  not  be  injured  or  sweetened  off  irregularly.  The  maximum 
pressure  of  sweetening  off  with  little  water,  should  not  exceed  2 
atmospheres.  Every  increase  of  pressure  causes  an  increased  dilution 
of  the  sweet  water,  with  cakes  of  the  same  sugar  content. 


rf-r  -r-r^    .i;^-  ^ 
•>"'  O*  :>qa  .'ai-  tW^SiTilD  '"tfrt*  i^'sWt^g^^^T-^ril-^iwV^Vf'-  ^  .?-*oi  ••&!#• 


.  'fsfosq  o^  r«Wfl»JVJb/*-xfort  'ai'^I 
•     ira-ni 


•••1.S9TS  •    0*  to:  T:<TV9mr£:B'''vc:.f£r'i  v'-  tvir  'u*.-w'v%iq  'O^ 

'nJ?  ,"^ij5-  'wff^irt  A  o'rlt  ',»iirrj-8a 
/iou^'         •"•.^"•jbol  etjar  'tftW  "&98ne\Ki     o*Ii1 

i-I':' 


-&i.i-  icfn^rrr  erf/  t 


ai  inciol  9rft-  *fcrf*  -^a  •iqjtoq-'.'JoltAr.orff    :  *"Q:I  ^^Ht-'c'j  f)c 

cf-^BO  -.-ft-ir"       /r.  *;^.         .  ..  ••rf»*.?iG 
rS885»'io.ii  -i'df  riso 


-.'i     inyoaB'.Tlb'ci^c   sf  dai*'  e^iniat  \.^s'  SB-'fys&f  '' 


ari^   Mlvi  -bSaski':^^^-  JL^jeiV; 
^'  oe-  fjbaae«a-  ^tfv  ton 


•"'j'O ' ''?•""- i!t2  U  '?TvI 
'.  ••   )£    -AfJ-'i-J:   «'W*xy;);-!^^W   v 

-v^:::-.. 


The  duration  of  sweetening  off  with  a  sugar  content  of  1$  is, 
with  low  calces,  from  20  to  30  minutes,  "but  one  obtains  on  this  basis 
100  to  150  parts  of  sweet  water  on  every  100  parts  of  cake.   If  the 
pressure  is  increased,  which  must  be  the  case  with  poor  cakes,  the 
amount  of  sweet  water  increases,  though  the     time  is  also  shortened. 
As  a  rule,  it  is  impossible  to  obtain  a  lower  sugar  content  of  the 
cake  than  1$.   German  factories  are  generally  satisfied  with  an  aver- 
age sweetening  off  of  1-1/2  to  Sffo, 

The  question  as  to  whether  or  not  hot  or  cold  water  should  be 
used  in  sweetening  off  is,  as  yet,  undetermined.   It  is  certainly  not 
apparent  that  the  temperature  of  the  water  has  any  influence  on  the 
purity  of  the  sweet  water,  as  long  as  pure  clean  water  is  used.   Since 
considerable  pure,  hot  water  is  obtained  from  the  bodies  of  the  evap- 
orators, it  may  just  as  well  be  used  to  sweeten  off  without  taking  the 
trouble  to  cool  it.   The  single  advantage  of  cold  water  is,  perhaps  * 
that  it  cools  off  the  cake  and  thus  exposes  the  laborer  to  less  annoy- 
ance with  hot  vapors  when  the  presses  are  emptied.  Cold,  "hard"  spring 
water  should  be  used  "ith  caution  when  sweetening  off,  since  in  the  hot 
chambers  of  the  presses  it  Is  apt  to  deposit  scale  in  contact  with  the 
lime-saturated  juices,  and  thus  clog  up  the  cloths,  channels  and  per- 
forations of  the  screens.   A  deposition  of  scale  can  also  occur  by 
the  use  of  evaporator  waters,  when  these  contain  Ammonium  Carbonate, 
though  this  io  apt  to  occur  only  when  the  thin  juice  is  super- saturated 
with  carbon  dioxide.   It  is  evident  that  the  sweet-water  dissolves 
much  organic  matter  out  of  the  cakes,  in  consequence,  the  last  sweet- 
water  is  of  lower  purity  than  the  first,  though  this  always  remains 
sufficiently  high  so  that  a  defecated  sweet-water  gives  a  very  good 
crystallizing  fillmass.   Under  no  conditions  is  the  cake  to  be  sweeten- 
ed off  as  far  as  possible,  even  though  the  number  of  presses  would  allow 

it,  on  account  of  the  excessive  dilution. 

-:  9  :- 


5d  " 


€kf; 


"51 


yaftv<»...rr€>  • 


oq     tiv  etap  .Rfl.^1 


.  Jo-^irg  1o  etasg,.  vdJ    oj. 
--  a/. 


lo- 


lif^tfo 


L  :  ^ 
ft 


el 


.^  o-j  aX-i  io.  'iio  : 
.ton-  ta,  ':  r^arf^  o.t-  :ee  noi  j'&--5i/p 

^8   t«^  Tio_  Tj-T.fng.tae 


ai   i 


Id 


.!,*       i*    ^ft^a^:: 


Ho  ^ 


«al 


Moo  "Jo 

'Bl  ^ 


T 


i8    ,11o 


stf,-    -.1-9^  ^s  fai.; 

£•-.  ..ti  loco 

UB.I^BO  f»r.st  '1'^p  el          ri 
«»rf*  n*3rtw  Bioqny.   tori  rfj       ^pn 

w»C'  '  b 


j  Jb.'liB  slsnr.afio  ,&rlAtjj:o  -ort 

B  lo 


olo 


W- 


irartw   , 

/t-p   "ii/ 


*•  ./«!>.:•: 


:•'.••?  ,f'? 

.f>.  :  ''F 

d 

i.t  vi»t-'^T  19^0!   'Lc  ..a. 
r;-.];/;  .\Xt.n9io 

•  "  ' 


'..r^*-::-"'Yj  :-%*«««.xji  ;. 


1:*"  •••^-t  ^^ff^.-^^v-'     ,  oldt^isiPT  ..e 


The  choice  of  the  method  of  sweetening  off  to  be  used,  whether 
through  the  sweet-water  channels  and  full  cakes,  or  through  the  cake 
channels  with  half  cakes,  depends  on  concomitant  circumstances.   As  a 
rule,  it  is  best  to  sweeten  off  through  the  sweetening  off  channels, 
when  the  presses  are  properly  constructed,  for  under  such  conditions, 
the  cake  is  sweetened  off  with  more  certainty  and  evenness  and  the 
juices  are  less  diluted.  In  factories  where  milk  of  lime  is  used  for 
defecations,  the  nore  diluted  sweet-waters  should  be  separated  from  the 
rest  of  the  liquor  and  used  to  dissolve  the  lime.   Since  5  to  6  parts 
of  water  are  necessary  to  dissolve  one  part  of  lime,  and  one  part  of 
lime  gives  from  4-1/2  to  5  parts  of  cake,  it  is  apparent  that  one  need 
not  dread  an  excessive  dilution  of  the  sweet-water,  for  150$  of  the 
weight  of  the  cake  is  necessary  to  dissolve  fresh  lime.   In  contrast 
to  this,  in  factories  with  dry  defecation,  every  unnecessary  dilution 
EMst  be  avoided  In  order  to  prevent  an  extravagant  use  of  fuel. 

The  cake  (Pressschlamra  or  Scheideschlaram)  falls  from  the 
presses  into  wagons,  or  into  conveyors,  or  mixers  underneath  the  press- 
es in  which  it  is  mixed  with  water  to  form  a  thick  mush  so  that  it  can 
be  conveyed  to  the  sewers  or  pumped  to  settling  ponds.   As  a  fertilizer 
of  the  soil,  those  cakes  which  have  the  least  lime  and  the  greatest 
amount  of  phosphoric  acid  and  nitrogen  are  the  most  valuable. 


-:  10  :- 


.t 

,~  ••-.••>'.     v  «*" 

fx*  *  *   :  •'  i  .       •   <  ... 

..    .....  ..-,.    ...  .-..-•-..  ,r*¥*\ift   '#;;•    '^ij 

u-  |        if.-.  .-I  r,    ,  "".J"?  •*•  *••*  *••••••  .  .      .1, 

fl£.n£.vf»'.ri£  •*$':?  ^>c£l2tttv,rft.£' 
,gl9n,1«rfo  ./rrtf  "HP-.  /Je,f.»w«j  .-p,*-,  tfe^.1!' 


^  Jbna  ^.ilft^i^o  "»T<a:,  rl^i^.  1^  £^.r«*^~^ij  B^  ^^'     eri-t 

.;•        ?f   -."I      f-    .-..--        •••-••       *'• 

o^rnt  r.I-  .  ,  J>-»t.  lilj  -:gool  •  eSs  •  n-fto^, 
•" 


p  .Vv>^-       rfe.-  -«iif  f  , 

.        .-  •  .         ;  .'     '    Hf  t  • 

*t*i  3  o'J  a  oonfg       .anil  oriJ-  ovlopeif),  oJ.^eau  .taa^O^il.fertt 

:::'       -.  '"'  ' 

to  ^o«q  ano  irifi  »oail  lo  j-usq        >  «>.yJlonEJJ>  -  *  .vip^'.iTOSin  sxii-  lorfB^  lo 

:•  ••:  •"  -'     •'*'* 

fto  ^srl*  ^fratfiqqs  ei  ii  ^sxrp,  '-\9,,a^fl1  3  °!T\5\*~*  '-^      sevis-aall 

TO!  fi«^BTf~^«  iw«  5ri*.  lo<.noi^li<bvayieB'ft©xo--/t8  Jbeo- 
•  j  •      '. 

o*  \"jr.a«9^.t  ai  '.9Kj?o-:;Artt 


'?t 
.feift  "Jo  oat/  ^.tcsir/G-rt..'      ra  */idv.oi*i  cir,--jei;^c   .t.t  'fc^fif.rjvs 


i.  -.       ".   - 

.....  ;'.'"' ''    :'~ ' 

9* 

rfj  frr.B  anjti  ^psol   ert.t  owl  x'iol'^fv?  liO.flo -,Q;«o,1ct   ,'1-tC'n  o-fl*    10 

r  •       !"•        »; 

9dt  oijB  nrv:.oii.|/T  fins  JbioB  cj-iQi'-iJSO.'lq  lo  *furoai£ 


t,        '     .  r 


CHAPTER  X. 
THE  SECOND  CAHBONATION  AND  FILTRATION. 

After  coning  from  the  first  presses  and  running  in  the  troughs, 
the  juico  is  cooled  off  to  such  an  extent  that  it  has  to  be  reheated, 
and  should  be  brought  and  maintained  at  a  temperature  of  about  100°  C. 
This  high  temperature  is  essential  for  tne  action  of  the  line  on  the 
remaining  organic  matter, .and  to  prevent  the  formation  of  any  double 
salts  of  lime  and  carbon-dioxide.  In  the  second  carbonation  the  heat- 
ing nust  be  done  before  tlie  addition  of  the  line  to  the  juice,  in  order 
to  prevent  heavily  lined  juice  being  brought  to  the  evaporators,  for 
juices  saturated  with  line  at  70  to  80°  C.,  precipitate  insoluble 
saccharate  on  heating  to  100°C .   As  a  rule,  25$  of  line,  in  the  form  of 
milk  of  , line,  is  added  to  the  juice  just  before  the  second  carbonation, 
though  this  second  addition  is  not  usually  necessary,  because  it  con- 
tains sufficient  line  in  the  first  carbonation  to  thoroughly  decompose 
the  organic  natter  at  the  high  temperature  of  the  second.   T/hen  dry 
defecation  is  used  in  the  first  carbonation,  the  second  addition  of 
line  should  be  entirely  omitted.   The  addition  of  dry  lime  into  the  hot 
juice  is  apt  to  forn  considerable  insoluble  saccharate. 

The  second  carbonation  is  generally  worked  continuously,  the 
juices  flowing  fron  one  tank  to  another  after  coming  from  the  heater. 
Only  two  tanks  are  used,  the  juice  being  carbonated  in  the  first  and 
pumped  fron  the  second.  A  third  carbonation  works  in  precisely  the 
sane  manner.   The  essential  consideration  for  both  the  second  and  third 
carbonation,  is  a  high  temperature.  TTIien  only  a  second  saturation  is 
used,  carbon-dioxide  alone,  or  carbon-dioxide  andsulphur-dioxide  are 
used  together.  With  two  af ter-carbonations,  the  first  is  operated  with 
carbon-dioxide  alone,  and  the  second  as  stated  above.   The  question  as 
to  the  advisability  of  two  af ter-carbonations  is  quite  unsettled.  It  is 
difficult  to  decide  whether  a  second  and  third  carbonation  afford  an 


' 


'';t'  '"Kj    "  •  : 


rivl 


cf  To 


f)d#.9  'el 

*  .'•'    - 


;t  Jbrrr 


r>  cf--"*  -o^   0? 


-t  '*B 


.'1    •" 


1  -f'C 


: 


?,:l 


'-»ji/  .  *  >  T  5  .o  yi.7.r«?  e  y  ^ 


v•^ 
•    .,, 


.  -ro 


opportunity  for  more  careful  regulation  of  the  operation,  and  less  dan- 
ger of  injury  by  carrying  the  operation  too  far.  Two  saturations  make 
the  work  more  complicated  and  require  more  care,  so  that  many  factories 
operate  just  as  successfully  with  one  after-carbonation.  A  third  car- 
bonation  is  essential  when  there  is  any  amount  of  magnesia  in  the  lime 
or  juice..   Magnesia  goes  into  solution  when  the  juices  are  saturated 
below  an  alkalinity  of  .05,  probably  as  Ammonium-magnesiuin-carbonate, 
or  as  Bi-carbonate  of  magnesium.  Both  salts  are  decomposed  on  boiling 
to  magnesium-carbonate.  In  the  presence  of  these  salts,  the  alkalinity 
in  the  carbonation  must  be  maintained  at  .05,  and  the  correct  alkalin- 
ity should  not  be  reached  before  the  juice  is  filtered.   There  is  luich 
diversion  of  opinion  in  regards  to  the  amount  of  alkalinity  which  should 
be  left  in  the  thin  juice.  A  general  answer  would  be  to  have  an  alkal- 
inity sufficient  to  give  a  neutral  thick  juice,  at  the  same  time  thor- 
oughly removing  all  the  organic  matters.  When  the  thin  juices  are 
brought  to  neutrality  with  sulphuric  acid,  they  have  a  brighter  color 
than  alkaline  juices,  though  the  color  cannot  be  relied  upon  for  the 
work. 

In  reheating,  the  juices  are  usually  maintained  above  a  tem- 
perature of  100°o.,  ±or  some  time,  often  in  the  preheaters  the  temper- 
ature reaches  115  or  120°C.,  and  is  ever  above  300°  c.,  in  the  first 
body  of  the  evaporators.   Only  neutral  or  very  weakly  alkaline  juices 
cannot  be  handled  in  this  manner,  since  the  alkalinity  increases  on 
boiling.  Noutrai  juioea  usually  decompose,  giving  dark  colored  juices* 
while  with  just  sufficient  alkalinity  they  are  not  noticeably  injured 
when  the  temperature  does  not  exceed  115  to  120°  C.  Intense  heating 
really  seems  to  improve  a  juice  for  the  alkali  acts  energetically  and 
destroys  the  nonsugars  ouch  as  Amides  and  Albuminoids »  which  remain 
unacted  upon  in  the  defecation.  The  alkalinity  in  such  oases  shows  a 

-:  2  :-• 





-?•'. .9    8. 


• 


J?.   '•  t .__. 

?r 


decided  increase  which  however,  does  not  reach  the  point  of  neutrality, 
and  there  is  no  sugar  destroyed,  on  the  contrary,  acids  result  from  the 
combination  of  the  alkalies  and  nonsugars,  which  unite  with  the  freed 
ammonia . 

The  question  as  to  whether  or  not  the  thick  juice  should  be 
strongly  or  weakly  saturated,  depends  on  the  last  amount  of  line  added 
.and  whether  or  not  it  is  precipitated  as  carbonic  or  sulphuric  line 
in  either  the  thin  or  thick  juice.  The  solubility  of  these  substances 
in  sugar  solution,  is  also  important  here,  since  an  extreme  saturation 
of  the  thin  juice  can  only  be  advantageous  when  the  Hue  salts  are  as 
difficultly  soluble  in  thin  juices  as  in  thick.  Nearly  all  lime  salts 
are,  however,  nore  difficult ly  soluble  in  concentrated  sugar  solutions 
than  dilute,  and  in  heating  the  thin  juices,  carbonates,  sulphates  and 
other  salts  of  line  separate  out  on  the  tubes  of  the  evaporators, 
whether  the  thin  juice  is  alkaline  or  neutral.  All  conditions  der.iand 
a  permanently  alkaline  thin  juice  sufficiently  alkaline  so  that  the 
unsaturated  thick  juice  (or  "middle  juice")  will  still  remain  alkaline. 
It  is  not  proper  to  Maintain  any  definite  alkalinity  of  the  thin  juice; 
this  should  vary  with  the  qualities  of  the  juice  and  its  contents  after 
heating.  In  consequence,  only  the  extreme  Units  can  be  given,  below 
and  above  which  it  should  not  vary.  The  upper  limit  is  that  at  which 
the  alkalinity  is  such  that  the  line  docs  not  react  or  form  saccharate, 
while  the  lower  Unit  is  that  which  will  yield  a  soundly  alkaline  thick 
juice;  for  the  latter  an  alkalinity  of  .05  to  .10$  or  thereabouts  is 
sufficient.   The  alkalinity  of  tlie  tiiin  juice  must  be  increased  when 
that  of  the  thick  jvJ.ce  fells  below  the  point  of  neutrality.  As  a  rule, 
an  alkalinity  of  the  thin  juice  of  .03   . 05fi  (indicator  Phenolphtalein) 
is  very  snail,  very  little  of  the  line  existing  as  CaO,  most  of  it 
being  combined  witn  acids.  The  greater  part  of  the  permanent  alkalinity 


«;  "  T         >       ; 


"*»  "-  &  '*    **"'  *f"       '  f  r'"*-'    r  r-'  •*•        » ,    ,  .-r  r.  ~'~  '"if       *:"  ^    '    ^  -"  >*'     *T 

*    V   " .  1C* 

'^  ,  v.  .... 

11..1o  ^^'o.ifl  .t»e.,r- ^•.•"'.•I'f      -        "      .  Sflcraeti/^s--.^!^^"  ;'n 
•ol-anjil'.-R  w^  oii-roilT  Ir.-^f-aj:   ji  ^on 


-?rii'r9c    s.:ii  lo  r^l. 

?.  Q  J "  f>0i.r/t    .IX  ~I 


6     si   ^ 
5  •**  "^1-j.ilCjtr^. 

"-  .  '..  ,  .  f  ', 

1  aj 


rt  -io 


' "      "  ^  i 


•»  .        .  .^  f . 


depends  on  organic  "bases  and  annnonia.  If  the  jttice  acts  energetic- 
ally on  the  alkalies  or  the  free  line,  during  evaporation,  as  is  often 
the  caoe  with  -unripe  beets,  the  alkalinity  of  the  thin  juice  should  be 
maintained  as  high  as  possible.  At  the  cane  ti.e,  it  ^nist  be  noted 
that  strongly  alkaline  juices  create  a  great  deal  of  scale  in  the 
evaporators,  which  retards  evaporation. 

The  final  alkalinity  should  be  the  same  whether  the  s-eoon??. 
satiu-ation  is  carried  on  with  carbonic  or  stilphurous  acid,  and  depends 
on  the  iTiirity  and  ease  of  working  of  the  juice.  For  simplicity  and 
cheapness  of  v/orking,  carbonic  acid  is  the  iriost  advantageous  and  affords 
the  opportunity  of  omitting  the  treatment  of  the  thick  juice  vritn  aul- 
phurous  acid.  TThen  two  second  saturations  are  considered  desirable, 
the  alkalinity  of  the  first  should  be  maintained  at  fror.  .01  to  .02$ 
higher  than  that  of  the  thin  juice,  in  order  to  effect  a  third  satura- 
tion. A  double  filtration  of  the  thin  juice  is  absolutely  essential 
whether  one  or  two  second  saturations  are  used,  in  order  to  obtain  an 
entirely  clear  juice  for  evaporation.  For  the  first  filtration,  filter 
presses  are  used,  which  are  covered  vrith  thickly  woven  cloths,  cotton 
or  jute.  ?or  this  purpose,  filter  presses  are  used  without  sweetening 
off  channels,  for  such  channels  have  the  disadvantage  of  affording  no 
means  of  shutting  off  the  juice  fron-  the  Liain  ~:ody  of  the  liquid,  when 
any  specie.!  code  begins  to  run  dirty..  The  simplest  presses  are  sweet- 
enec"  off  through  the  lime  hoppers,  though,  in  general,  the  last  calces 
are  not  sweetened  off  at  all,  for  the  anount  of  cake  scarcely  ar.ounts 
to  . 1$  of  the  weight  of  the  boots  and  the  loss  of  sugar  in  thio  man- 
ner, at  the  .:.ost ,  can  iiarily  be  noted.   If  a  large  quantity  of  ce.-ve  is 
forned,  it  io  best  to  return  it  to  the  first  saturation  to  be  resweeten- 
ed  in  the  first  presses,  in  order  to  decompose  the  insoluble  saccharate 

which  often  forr.is  in  the  second  saturation,  the  unsweetened  oalce  of 
?;i:ich  sometimes  runs  as  high  as  4  to  7%  of  sugar.  The  filtration  of 


"i  olscs  ^ 


lirt,  enllsrallc- 
rc.TBvo  s  cifS 

c    iluc-rlc  ^*.  '!« 


n 


-JU*3  ritir 


s  ia 

- 


c.   ot  if*. 


s 

^.-  .,  .-•  - 

"rrl   ,opi:?G  61:i  -'erir  Ic  cr/?r:i      s:W' 

r; 


on-  j;r,ixii-:- 
•»r'r    ,&!ypll 


--ic         ^itf:  ;  ociirfc  tfl 

^''  l-'&i"    '-  ^^^  ^^  .-iotrSr.  "^oc» 


Rir   o>:t   97 


.*  '          * 

• -j-   "B>.-t*  l:^o  '~i?'i*  firrfr  1^  BITS®-- 


ff 


-ne£i_  ci;U 


E  ^o  ec'o*  or*  ^na  c/w 


4o  :3»n9# 
.trisi'or  *rft  ^o 


the  cake  of  the  second  saturation  seldom  offers  any  difficulties.   At 
tiries  though,  the  presses  stop  running  in  a  short  while  and  there  is 
not  a  full  cake  in  the  frames,  while  the  cloths  are  covered  with  a  smeary 
scum.   This  condition  occurs  generally  when  the  first  saturation  yi&lds 
a  poor  cake  or  when  the  first  is  carried  too  far.  Under  such  conditions 
as  previoi^sly  described,  carbonate  of  Eagnesia  goes  into  solution  and 
separates  out  again  in  the  second  saturation.   Nearly  all  precipitated 
salts  of  magnesia,  a,3  well  as  the  carbonate,  are  sliiiy  and  filter  vith 
difficulty.   The  second  filtration  of  the  thin  juice  is  best  accomplished 
in  bag  filters  of  Daneks ,  which  afford  a  large  filtering  surface  in  a 
snail  space  with  little  pressure.  Little  pressure  is  essential  in  order 
to  prevent  the  smallest  particle  of  cake  from  being  forced  throiv^li  the 
woof  of  the  cloth.   The  advantages  of  any  one  type  of  apparatus  depciK'uj 
on  the  ease  with  which  the  cloths  can  be  changed  and  their  durability. 
A  very  good  and  reliable  filtration  is  that  over  gravel,  coarse  sand  or 
similar  granular  material.   On  the  whole,  these  filters  need  more  nianual 
work  in  renewing  filter  material  and  nust  be  frequently  washed  in  order 
to  work  satisfactorily,  ifuch  praise  has  been  given  to  filtration  through 
partioles  of  swinging  cork  which  floats  on  the  upper  surface  of  the  fil- 
ter, the  juice  circulating  from  the  bottom  upwards.   Filtration  through 
sawdust  and  excelsior  is  also  often  successful.  Frequently,  material 
is  added  to  the  thin  juice  which  allots  fine  particles  of  a  cake  to 
coagulate,  thus  af forcing  a  more  satisfactory  separation.  For  this 
purpose,  fine  sawdust,  cellulose,  and  boneblack  are  used;  the  sawdust 
is  prepared  by  soaking  in  a  weak  alkaline  solution  until  the  addition 
of  fresh  liquor  is  not  discolored;  with  boneblack,  care  nnist  be  taken 
that  the  correct  kind  is  used  in  order  to  obtain  a  clear  colorless 
liquid,  such  that  the  acids  contained  therein  do  not  unite  with  the 
alkali  of  the  juice  to  cause  a  decrease  of  the  latter.   Every  thin  juice 
filter  should  be  provided  with  two  troughs  from  v.liioii  the  clear  juice 
can  be  led  from  one  to  the  evaporators  and  returned  fron  the  other  to 
the  e-eooncL 


8r-  •'   •-» 
-.  . 


t  f  :' 


Tl? 


;  dOft'run 


~ 

•  .... 


.  ir 


/  a 


e 


CHAPTER  XI. 

OTHER  METHODS  OP  JUICE  PURIFICATION. 

Beoid.es  the  purification  by  means  of  line  and  carbonic  and 
sulphurous  acids,  there  are  more  than  300  other  methods  for  decoloriz- 
ing and  purifying  the  juices.   Forty  utilize  acids  of  sulphur,  25  those 
of  phosphoric  acid  and  its  combinations,  23  various  organic  acids  and 
their  combinations,  47  alkalies,  alkaline  earths  and  their  salts.  69 
metals  and  metallic  salts,  56  organic  materials,  and  12  depend  upon 
electrolytic  methods.   (November  1903). 

Some  of  these  materials  are  used  in  the  diffusion  battery, 
some  in  the  ravr  juice,  the  thin  juice,  the  thick  juice  or  the  syrups. 
Most  of  t!:e  methods  of  purification  are  applicable  only  in  special  oases, 
T7hile  the  majority  of  the  materials  used  are  too  expensive  to  irarraJlt 
any  practical  application.   In  some  oases  poisonous  materials  are  in- 
troduced into  the  juice,  irhich,  even  if  they  do  not  affect  the  sugar, 
alvayn  appear  in  the  molasses,  injuring  the  sale  of  the  latter  as  cattle 
food.   As  far  as  purification  of  the  diffusion  juice  before  defecation 
is  concerned,  the  action  must  be  mostly  on  the  organic  materials  v/hich 
occur  in  largest  quantities  in  this  condition;  the  same  applies  to  the 
no-lasses.  Ao  a  rule,  either  the  methods  yield  comparitively  poor  re- 
sults or  they  are  too  costly.   Only  few  substances  are  really  advanta- 
geous for  addition  to  the  thin  or  thick  juices.   The  most  important 
of  these  are  the  carbonic  and  sulphuric  alkalies,  or  quick  lime,  which, 
more  than  anything  else,  converts  the  organic  lime  salts  into  correspond- 
ing alkaline  salts.   Phosphoric  acid  is  also  used  vfhich  precipitates 
lime  as  phosphates.  Baryte  is  used  to  preciritate  sulphuric  acid  and 
combinations  of  organic  acids;  the  chloride  of  barium  should  increase 
crystallization,   'iagnesia,  irhich  sometime  ago  was  said  to  have  very 
satisfactory  action,  stands  far  behind  lime  in  reference  to  its  fteility 


'%.«       *         j»v-»"^       sj  *  •  *"  •   r}i  - 

^ 

•-.   f   •'  r»f.        -•  .  t-  ^  p      c-fi  ^'^t*';1! 

.    -      t  .*  »  •--  •     ,  -  .  ij  •  *  -    j  ^.    ^ 


9    ,  Ol5rt    L    CA 


^  r-  f          f  -   * 


:*fl^';v; 

•)Rlr>  c 


p . 


to  purify  the  juices  and  render  them  filterable.   Clay  acts  as  a  cl^rify- 
ing  agent  on  the  r?.7i  juice,  Tannie  acid  precipitates  albumen,  vrtiile 
carbon  as  col;e,  boneblacX.,  or  charcoal,  acts  as  clarifiers  without  pur- 
ifying the  juices.   Other  bleaching  substances  are  sulphurous  acid,  hydro- 
sulphurous  acid,  and.  ozone,  rrith  or  without  the  conjunction  of  boneblaclc. 
Some  of  the  salto  of  the  heavy  metals,  such  as  sine,  tin,  and  lead,  also 
decolorise.  A  good  action  on  the  rat:  juice  is  obtained  with  electroly- 
sis by  soluble  lead  or  sine  electrodes,  using  at  the  sane  ti::e  a  method 
of  Dialysis,  but  the  method  is  too  expensive  to  be  practical,  and  the 
sugar  losses  are  too  great. 

In  the  diffusion,  acids  such  as  oxalic,  phosphoric,  or  hydro- 
cliloric,  used  to  be  used  in  snail  quantities  to  decre^.ie  the  solubility 
of  substances,  which  in  the  filtration  of  the  saturated  juice  caused 
a  poorly  filtering  cake;  the  consequences  of  their  use  7/ere  undoubtedly 
uniiiportant ,  excepting  the  injury  to  the  trails  of  the  diffusion  cells. 
The  addition  of  antiseptics  such  as  phenol  or  fornaldehyde,  in  order  to 
prevent  the  development  of  gas  or  fermentation,  are  almost  entirely 
useless,  for-  the  substances  are  too  costly  to  add  in  large  quantities 
or  else  give  a  bad  taste  and  odor  to  the  sugar. 


-o- 


ir  . 


fto  no 
.e;'b 


Vtf  sis 


o4;i 


x  •»    , 


CHAPTER  XII. 

EVAPORATION. 

In  evaporation,,  the  thin  juice  should  be  concentrated  from 
12  to  13  Brix  to  approximately  60  Brix,  and  about  80$  of  water  should 
be  evaporated  in  the  operation.    TThen  the  heating  surfaces  of  the 
evaporators  are  too  small  or  lacking  in  capacity,  concentration  to  50 
Brix  is  all  that  can  be  obtained;  but  this  naturally  necessitates  the 
use  of  an  increased  amount  of  fuel.  A  properly  constructed  evaporating 
station  should  be  so  arranged  that  even  under  the  poorest  circumstances, 
one  would  never  obtain  a  thick  juice  less  than  65  to  60  Brix.  a  density 
of  65  to  70  is  not  advisable  on  account  of  the  difficulties  in  boiling, 
and  the  possibility  of  crystallization  of  the  mass  by  cooling  of  the 
liquors  in  the  pipes. 

The  amount  of  thin  juice  usually  obtained  per  100  kg  of  beets, 
using  the  dry  defecation  process  and  2$  of  lime,  is  as  follows:- 

Draw  in  the  diffusion,  about  105  litres    =  110  kg. of  beets. 

Sweet-water  from  the  presses  (125$  of 

8$  cake)  *   10  "  "   " 

Various  waters  of  condensation  -    2  "   "   " 


Total  thin  juice  122  "  "   " 

In  factories  which  use  the  wet  defecation  or  nilk  of  lime 
process,  considerably  more  lime  is  used  and  there  is  in  consequence, 
more  sweet-water.  As  a  rule,  the  sweet-water  is  not  used  to  dissolve 
the  lime,  and  the  thin  juice  obtained  is  about  125  kg  per  100  kg  of 
beets. 

Diffusion  juice  with  a  sugar  content  of  12  to  13$  gives  there- 
fore, a  thin  juice  of  10-1/2  to  11-1/2  percent  of  sugar.  In  factories 
with  a  daily  capacity  of  500,000  kg  of  beets,  625,000  kg  of  thin  juice 
are  made,  or  a  total  of  1-1/4  to  2-1/2  million  kg  to  be  concentrated 
for  every  10,000  to  20,000  kg.  worked. 


o.^Cfc  •'•nrorfa  i>'rrs     y.,fe         '"^X^f*^^^*^  •tf^iU-:*- 


' 


"  'c*f  "f*f  '  Ar^  !->  '•  '"       4 

t:.  ^;U  •  ;.'o 


T-fff  •      <5j   g? 

lJ- 


• 
, 

m  •  Z'->v,r>?,  r.6 

'P-  ufif  Mi--Q;;n 

I."'*  r  I 

r,?tfcr>:       .-if-  it^.lp..i  -an  •  si^osK 

'    •  «>.:•  •>;  iw  rtfc'^tfQ'-^iJtjjAa  .^00-  al-  C" 

'rr    rcji  'V:   I-r.^s;,'5.7P'  io-  \^illot-ctBoq- 


S..^n 

te-:.tl;         ( 


' 


,-ri     rr 


. 

'iia;- 


'iia;- 

*'i^B  ^.rlf  ;:-fiJu"a(r:  J 
louoiJ  o*  Jbo«;/-'^o     BJ   ..tj-?~-f  ^vn!'*w  •+  . 


OT 


.islrf  r,:  nA 


-      i'S 


'*• 


c^'SX  lo  ^rr^.fr  - 


,.fiKve  •' 


rro.t«L-": 


^  c 


For  the  evaporation  of  such  immense  quantities  of  water,  there 
have  been  systematic  improvements  in  evaporation  installations.   The 

heating  surfaces  are,  as  a  rule,  tubes  expanded  into  end  sheets,  the 
juice  circulating  arjv.-id  the  c^tride  of  the  tubes.   The  length  of  the 
tubes  was,  in  the  earlier  apparatus,  1.25  to  1.50  m;  with  later  types, 
3  to  4  m. ,  and  they  range  from  20  to  50  mm.  in  diameter.   The  important 
features  of  construction  have  not  been  altered  much  ir.  the  improvement 
of  the  apparatus.   Every  evaporator  should  be  provided  with  indivual 
thermometers  and  quioK-silver  vacuum  gauges,  as  well  as  the  proper  peep 
and  light  glasses,  so  that  the  contents  can  be  carefully  watched. 

In  the  single  effect  evaporator,  1  K.g  of  steam  evaporates  at 
best  1  Kg  of  water.   A  better  utilization  of  the  heat  iti  the  steam  can 
not  be  obtained  unless  the  steam  developed  is  again  used  for  evapora- 
tion or  heating;   Honce,  we  would  hardly  be  justified  in  considering 
the  economy  of  steam  when  studying  evaporating  apparatus,  but  should 
confine  our  attention  to  the  conditions  under  which  these  apparatus 
give  off  the  greatest  amount  of  water  from  the  heating  surfaces.    We 

must  also  place  our  attention  on  the  greatest  possible  capacity  and 

\ 

various  coincident  evils. 

The  best  construction  to  attain  this  object  will  be  when  the 
following  conditions  of  heat  transference  are  thoroughly  fulfilled. 
The  transference  of  heat  from  the  heating  surfaces  to  the  boiling  fluid, 
increases  as-'-- 

1.  The  velocity  of  the  circulation  of  the  juice  on  the  heating 

surfaces . 

2.  The  juice  level  and  the  jiiice  pressure  on  the  heating  sur- 

faces decreases. 


.  is3  &3  lo  -if.f  JflrT&ap  wit?c^ 

.emit  Jail  »*8fcJ:  YfoifrfeidgoVo  "r :  "Bin&ra 

-..   ..    viJ«  ? 

•        ..„.?:     ••         -  ,      -      ;-'r-'.      ,/»V'-''  "        "^         '  ' 

"40-  riijg.'Te'l-5  ••>iiT-'J  '  /a^ci'y^   erf;t   r1'c 

't    of  ?.*».!'   roi'trtiKi  • 

h  rti"  .."."    33   c'j    Cn'Vjoi'}:  f^isi  YerLt  itp    f  .!.-!   ; 

n      .  • .    ., 

WSH&r   ?/.i  :i'r:rrirjBnf''/^T6^1s"neod  overl  no^otrr^aroo   . 


i   «i     r'liro^y 

"r-*  :    :>  •.'!>-.--  ''••    • 
.  ' 86  '  ieepiTBS'  ^u-Xoijj'p 

..berio^f*  Jt^lii-1  -";c"b          'jsit>  a"hi  tsrl*  oa   , 

t .  . .  j 

•  i-H  .js.^y-e.'-iotir.v^ -  3&"*t'n  lo  ^>,        , tolt'JB^oqfijve  ^r>ip':  t*)  slsnte  •iflcJ'  rl 

•  •  '  fV.  '.. ; 

vl     til 


{,      ,  7-   ^      ..    ..    -i       '•'.    ,  '  f   .••,, 

^r;i':tUiii  jr..        !9rf         n.oi 


irorfar  ,'^uo    ,  BW.te^fi«'qe  aiTii/foq^-,  tvfctfjta  ^srfw  msod-a  "io  \raonor)a  o.r 

...          in 


^te  tc.ro  en.flnc.^ 

r,  .,,••.        .  :<*. 

.  B  t  WiV'i'a/rf"  ^  n-V  f  «  9  .1  §  *  ok  c 

>  .  ,  •••        "(        V    .  •     •         »-""       ""- 

Jbar  Y^iOBQfen  el-cfi'sacq   ?8'eitJse  -^  nrl^  no  .lo^tnel^c  11/0  ^oeln  .at, 

r  ':••..          •..:•':'' 
.ellvs  j  not  I  on  loo  B^O.-IBV 

..  .-          »*''•. 

'^b©j;a"o'-eJ 

.    M  .....  .   ..,   .,          ...     :.-.   i   .  • 

"« 

-  .  •      .  .    •.      *-       .'..'' 

art*'  rto-Ti  ,teofi  lo  i  ic.:^T.   or" 


j.  .         •  -•  i        •   •   .'     ''J        •  • 

jjflr  rto  «.»c/>'.t,  o:i;    *f<  -.'^*irol^v  oitr 


•?'!Lrg   ^.ii'LlJ^^i  o-fi^  ."-:'o  -^Tt''-;'  ortJ  .•!).'>>,»  i  «"^'*-f  'Of^h 

.  >3. '  -R  ;-'-'"i  !!*.-•'.  !".     B'. 


3.  The  speed  with  «hich  the  heating  vapor  is  condensed  on  the 
heating  surfaces. 

4r  The  speed  with  which  the  condensed  water  is  removed  from  the 
heating  surfaces. 

5.  The  completeness  of  the  vacuum  in  the  heating  space. 

• 

6.  The  cleanness  of  the  heating  surfaces  from  scale  and  deposits, 

so  that  the  heat  will  "be  conducted  better  through  the  heat- 
ing surfaces. 

7.  The  less  viscous  the  Juice  is  the  better  the  work. 

8.  The  hotter  the  juice  becomes. 

9.  The  increase  in  temperature  between  the  heating  vapor  and 

boiling  juice. 

These  conditions  Erust  be  obtained  by  the  simplest  methods,  so 
that  the  practical  operators  of  the  evaporators  will  have  a  simple  and 
easily  manageable  apparatus.   Then  too,  care  must  be  taken  to  avoid 
any  losses  of  juice,  and  lastly,  the  installation  must  not  be  too  expen- 
sive.   All  such  machinery,  to  be  used  in  sugar  factories,  must  be  of 
the  simple  construction,  for  the  evaporating  apparatus  has  to  work  day 
and  night,  and  there  are  very  ferr  hours  Sundays  during  which  they  can 
be  cleaned  and  repaired,  so  that  all  installations  which  are  apt  to  give 
the  slightest  trouble  should  be  discarded. 

As  a  rule,  the  vertical  and  horizontal  types  of  apparatus,  in 
use  in  most  factories,  are  satisfactory  as  far  as  simplicity.   With 
many  types  of  construction,  particularly  with  the  theoretical  type  of 
spray  apparatus,  losses  and  irregularities  of  work  have  occured,  so  that 
they  have  met  with  little  favor  in  modern  practice.   In  places  where 
the  tube  systems  are  used,  either  vertical  or  oblique  tubes  are  used 
for  the  evaporation  and  boiling.   For  certain  purposes,  these  have 
advantages,  though,  it  is  hard  to  understand  why  they  should  be  used 
more  than  the  properly  constructed  types.    One  must  bear  in  mind,  that 
the  capacity  of  an  evaporator  depends,  in  the  end,  on  a  choice  between 
"the  use  of  two  types  of  construction,  in  which  one  must  pay  as  much 

•   ff   *  „ 
—  .   O   f 


•.*.. 


* 


ra.''  rt,<  ?v.      .      ; 


,-»  ! 


• 


. 


J.( 


'^'.v*      .*      .- 


-;-'      :' 


\  .rx-p"**"     *   ;w(; 


.  4t<Ksv  -.-yy:  ^  •  «.ti/-.t  .15:  ^7r  '         I 

-' 


/jta  ^l^  ;ar:,6sn  .a*t3fo 


i,  I  •  ^ft? 


^ 


o  .,  or^  n^ftT 
•";•;  v* 


#10% 


ecs  ; 


q 


-' 


v  ,  .• 

I  .         .  r 

#3t  *f 

<.. 

,  h  sis*  c  F;  J:J>          •  i"  x-^itte,  o  I  cfXrp  it 
B^a^Bgi  a.»Txr  Ho:  *-»• 

9J3  '  s*7.ojm7r.i^aa  flrt 

t  :/-8pl*ai:0<ifti  ^A  L'*ic'^(j   ,  ?o 

r.-^'nqo  evac:  UitirfwjjBTii  jfcns 


•il 

ir 


91* 


Jrj  : 


o^r 


.?'V,-:--.-    \->;- 


oA 


i«e,  . 


OB 


*  ^'r  i*   o»ti> 


••y.t 


attention  to  the  capacity  per  eq.  ft.  per  heating  surface,  as  when 
using  double  the  area  in  another  construction  in  which  the  capacity  is 
only  half  as  great.   Then  too,  the  capacity  of  an  evaporator  has,  as 
a  rule,  nothing  in  common  with  the  heat-economy  of  the  entire  system, 
for  this  depends  on  the  proper  combination  of  the  separate  bodies. 

The  capacity  of  the  single  effect  evaporator,  is  a  most  im- 
portant consideration  from  first  to  last.  With  successful  types  of 
apparatus,  one  must  be  able  to  ^onstantly  work,  it  to    its  full 
capacity.   By  proper  thought  in  this  direction,  one  can,  with  very 
simple  means,  reach  excellent  results  and  obviate  costly  increases  of 
the  evaporator  station.   Hence,  it  seems  essential  to  consider  the 
means  of  increasing  the  capacity  of  existing  types  of  apparatus. 

The  most  important  influences  on  the  capacity  of  the  evapor- 
ators, are  the  height  of  the  juice  and  the  Juice  stream.  Earlier,  it 
was  thought  that  one  should  never  allow  the  juice  to  fall  below  the 
level  of  the  tops  of  the  tubes,  and  that  the  juice  should  never  be 
maintained  at  a  height  less  than  the  length  of  the  heating  tubes,  that 
is,  from  1-1/4  to  1-1/2  m. ;  but  the  pressure,  and  consequently  the 
boiling  point  at  any  spot  on  a  tube  increases  with  the  height  of  the 
column  of  Juice  around  the  heating  surface.  Against  this  considera- 
tion, we  have  the  experimental  data  which  shows  that  thermometers 
placed  both  at  the  top  ancl  bottom  of  the  tubes  give  exactly  the  same 
temperatures.   This  is  on  account  of  the  circulation  of  the  juice, 
which  is  sufficiently  active  so  that  there  is  no  superheating  at  any 
one  point  on  the  heating  surfaces,  and  the  excess  heat  in  the  form  of 
steam  is  rapidly  mix«d  with  the  juice  current  so  that  the  temperature 
of  the  juice,  as  far  as  it  can  be  measured  with  thermometers,  is  the 
same  throughout  the  mass.   It  is  nevertheless  apparent,  that  at  any 
Particular  moment,  there  is  a  difference  in  temperature  between  the 

-:  4  :- 


BB 

,    .•• 

."r 
s   ,B£jrf  70?B;? 


reorto  "•• 


O  .^ru.'or*rcj 

C8     9ff^   .10   .^idei^?-  5ffT.  ,. 

.     .  ;   '.      t   '    ; 

re.Xt*.  .^QlO-^3,©£ii8ItOP..  -jT 

-  ,o  gcj  .^aijcr;.  ..ono.  .aat 


t*|-tn      "i«»  B^^br..  .?  .noXoB^o 

.  SJLf?.BT£qq[f-  lc     ^y,*  •  •>•  .J-irai^r  ies^ionju  '.  io-'an 

$:  v-ti^Bcflo  -c--rf*  nro'  af»cnsuXiani  tfra^ 

..-3661^9   r'.*it'l  &A$^bfcs.9tt8\f'  etti  -ito  ttsteti  .ortjt  ^-rfe'  f8*rot 
c*.-^  ii't  :afi8.:orrQ  JpiU  t-^s;/0il*  ci 

cf  'iKwon  Wxroria-  eoiifj;--  ^ft/.  .1  '.,-B^H*  erfj  ,lo  e>io.vt  erfJ  .lo.  I?y« 

'  ^        •  •  .     *' 

.-,^  ^9  if  •••j.rf:    ^-o  .•i.tx;".^^    eru  E»f    ;  d-flsi'eK-i'B^B       >nj.B*i 

rt?-  x'XJ-floijr^Rfico  tXs   .o-iir'M-;  :--.%!    ?ri,t   ttrtf    :'.d  t^i-I.c^  *\I-I  'acrrt   .E 

tri;-  -^fi/Oifit  :<»cpp'<ir/r      «xf^*-  ;    .io.. 

1  1?  n  ^  •*"'•  R'ii'o'  >  '>t':*'L''"Ts 


.  err.  ,  no 


.-..if;*   ric  ..*»!,''.  p^i 


K^ 


' 


«o 


steam  being  developed  at  the  top  and  the  bottom  of  a  tube.   The  tem- 
perature difference  between  the  heating  vapor  and  the  heating  surface, 
decreases  also  when  the  juice  pressure  increases,  and  since  the  evap- 
oration is  proportionate  to  the  difference  in  temperature,  the  capacity 
is  correspondingly  diminished  as  the  juice  pressure  increases.   Hence, 
in  vertical  apparatus,  the  heating  tubes  have  been  considerably  shorten- 
ed; but  this  feature  necessitates  apparatus  of  large  cross  section,  in 
order  to  obtain  the  same  heating  surfaces.  But  on  other  considerations, 
the  diameter  should  not  exceed  3m.   A  shortening  of  the  heating  tubes 
is  not  only  unnecessary,  but  is  also  a  detriment  to  the  capacity  when 
working  with  low  juice  levels  in  the  evaporator.   The  reason  for  this 
is,  that  the  bubbles  of  vapor  coming  off  of  the  liquid,  entrain  consid- 
erable sugar  and  cause  excessive  foaming,  which  is  not  only  a  drawback 
to  the  work,  but  is  also  a  positive  loss.   The  longer  the  tubes  are, 
within  definite  limits,  the  faster  the  circulation  will  be  in  them, 
providing  that  the  pressure  in  the  bottom  portion  is  not  too  great. 

The  depth  of  the  juice,  which  can  always  be  measured,  by  com- 
municating gauge  glasses,  depends  on  a  number  of  conditions  such  as  the 
viscosity  of  the  juice  and  the  volume  of  vapor  given  off.   In  conse- 
quence, the  thick  juice  bodies  can  be  maintained  at  a  lower  level  than 
those  filled  with  thin  juice;  the  proper  level  must  be  determined  by 
experimenting.   It  is  only  essential  to  maintain  the  juice  at  a  suffi- 
cient height  to  cover  the  tops  of  the  tubes.   With  horizontal  appar- 
atus, the  juico  level  should  also  be  maintained  as  low  as  possible, 
though  as  good  a  circulation  can  never  be  obtained  as  in  the  vertical 
types.   On  the  other  hand,  with  this  type  of  apparatus,  it  is  possible 
to  install  a  very  large  heating  surface  with  a  small  amount  of  head-room, 
particularly  when  the  apparatus  is  coffer  shape,  which  is  really  perfer- 
able  to  all  other  forms. 


.  &ly,l  p 

.<:>:.'  t  ••.•;  '.;-,:    r  ;,..,-,.,-,.!   ,.,.  .    .        i:    •.-.•,....    „..; 


,....    „..,; 


'  '   '•'  •     :  •  *"'•'•  .     "•'•    •       •••    ,'       ••       : 

>o.rrJ8  .bit**   ,  eo8&**"!-o:'!  i   SIITRROI^I   aoltrj,  Drftf   rre.TT 

^OB^RO...9rf^     ,  O1Lf.''eTPq[.TT'  '"'nOJt't'fM. 

•.     •'  .--          J 

I  -  .        I  .•  •••••-     , 

i         •'  ••'..          :•*  '  •   -   • 

('    eVBrf    fi*>OL-t 


i^n       80070 
Abienoo  ^carf^o  no  J 


-ton  JBIi/orla  le^actftt 


o  .tno.tit.tJ  oai  -Yi"^R'3' 

•f      '        .         •        ;'    V"    .      . 

":QQfioi  orfT..  ni   elovsl  ao^i/t  VQl  ft-*  it?  ^iJTio 


" 

,  a  \*J"no  .ton  e:  rloirfw   ,  ^rir-ao'i  6v   a»:eor^  seis/to  .fcrrc  •Lfi^ 


arlT  rieo     c  osJs  ei 

%--->-r.      HJ  5/t^      ,?3 

OJ   o.o^    *pr»  rU   npiJTou.  ino  jo'f  <=»fi.t  m    r'iiifiiB!5iq  erl^   ?Cil^  r^W-voi 
^-fv-a.jrjEF-tv 


-ae  rioifa  ar.r:    LV:-1 

'  :'• 

rtl       ,^lp 


. 
.-Xavq-I  £orrqj   p 

-.  ..'  •'     '    . 
•  \"f  .j&QaJbCnolv.b  .  ?tf  ,  j 

,     ,.          T      .     '  •••• 

i'i^iWB  -R   ^B.  ':0,tur 

"        1        .  • 

..-T6TCIB    ifijnOS.L'TQfl 

'   "       .  '  -1  -    -  .  . 

.  .,  flcfie.BOcj.  RB  wol>  BB  Jb'in   n^n.  '  BC  f»cf  MtT'rfe  i*»v^X  ooJc|, 

.  lBOjo7jyv.(c>rft..;' 

-  ;  '  •••          -  •.-  t 

ltJJ.  OBorj..  B  i.  „«  |  ,  ,  ^if  j  HtT,  'i 

.  >•  "•:.-•"          •; 

:&;cin  ^^"n^'rtir  xlTBl/;>. 

c«.  •-.-.-, 

'    "      r-io'?  'io.lJ-o  Ila  ot 


In  order  to  increase  the  circulation  of  the  Juice  in  the  ver- 
tical types  of  apparatus x  circulating  wells  are  placed  in  the  center 
so  as  to  make  a  positive  circulation  in  one  direction.   Sometimes  the 
circulation  is  aided  by  means  of  annular  spaces  between  the  tubes. 

Sometimes  staves  of  wood  or  enameled  iron  are  hung  in  the  heat- 
ing tubes;  these,  in  section,  are  in.  the  form  of  a  cross,  with  a  slight 
spiral  twist.   The  wooden  stavet,  have  the  disadvantage  of  becoming 
soft  and  decomposing  by  the  action  of  heat  and  alkaline  juices,  and 
after  boiling  out  the  evaporators  with  acid,  they  have  a  tendency  to 
color  the  juice  dark.,  and  iron  staves  are  too  expensive  for  the  work. 
The  speed  of  the  juice  in  the  tubes  can  also  be  increased  by  using 
tubes  of  smaller  cross  section,  so  that  the  contents  of  the  tube  is 
less  in  proportion  to  the  heating  stirface.   Hence,  smaller  tubes  are 
oftener  used  for  the  first  than  for  the  last  bodies,  in  order  to  main- 
tain the  diameter  of  the  tubes  in  a  more  satisfactory  ratio  to  the  vol- 
ume of  the  evolved  vapors.   An  installation  !7hich  improves  the  circu- 
lation in  the  first  body,  is  that,  of  a  so  called  "cij-culator"  which 
consists  of  another  smaller  evaporating  apparatus  which  is  connected 
both  above  and  below  with  the  thin  juice  body;  the  circulator  is  heated 
with  live  steal.:.   The  vapor  developed  carries  the  juice  up  with  it  and 
serves  as  motive  power  through  the  tube  system  of  the  larger  apparatus. 
The  action  of  this  circulator  is,  however,  very  doubtful.   When  the 
circulator  increases  the  evaporation,  the  cause  very  probably  lies  in 
the  fact  that  it  is  being  run  with  high  pressure  steam,'  the  use  of 
rhich  is  very  expensive. 

The  transference  of  heat  depends  further  on  the  speed  with 
which  the  heating  vapor  passes  over  the  heating  surface  and  upon  the 
ease  with  which  the  condensed  water  flows  off  of  the  same.   T7ith 
vertical  apparatus,  the  velocity  of  the  heating  vapor  in  the  steam 
space  is  not  very  great,  but  the  condensed  water  flows  off  of  the  tubes 


rftp  -srfi.rtl      »^£,Lq:    iw  .^-.  • 


^  ;-;.  •-.!•    ,/       ., 

*;  _/?.,.  fU|«       ^.{ii^V 

;u  ^oe^js.Jn    : 


.' 


o.e^rf  "&o   sr      ^xr^..   ;;,. 

bjiK   '.^rf    eLrlOJ^JLift'TiO      '..".? 

.Li.-  rl^t'.  q;,'.^oJ         iu^ 


.->;[.;•     ;•;:>  ;;  •  5  T  C;7  I     O  t     '   "  C  V^  '\T  - 


'-i"    •  a..;'-^r     pEv.V-  -     .f,.v,r. 


79 


'.;:..  7;i 


^c  a..  'i- 


C.T.,  T.'O-Ifltf.    f'.rs  .  *».VOQ'.j6 


:.  fi '  i  .*•  H  .  -»,•;>  •  cu     T^X?  7. .    ;T  .  r 


r-^  •  .,.t.  . 


very  rapidly.   With  horizontal  apparatus,  the  heating  vapor  attains 
considerable  velocity,  particularly  when  the  heating  tubes  are  of  a 
small  diameter,  such  as  20  mm.  or  under.    This  velocity  is  greatest 
at  the  point  where  the  steam  enters  and  decreases  near  the  water  outlet, 
until  it  becomes  entirely  nil.   The  condensed  water  flows  away  very 
slowly  from  the  horizontal  tubes,  the  lower  portion  of  which  are  never 
free  from  water,  even  when  the  water  is  not  spattered  all  over  the 
tubes  by  the  velocity  of  the  steam.   Improvements  on  vertical  apparatus 
should  be  made  in  attemps  to  increase  the  velocity  of  the  heating  vapor, 
while  with  horizontal  apparatus,  the  improvements  should  be  in  the  line 
of  proper  drainage  of  the  water. 

All  steam,  live  as  well  as  exhaust,  contains  a  small  quantity 
of  non-condensable  gases  such  as  air  and  small  quantities  of  carbon 
dioxide  and  ammonia.   In  speaking  of  non-condensable  gases,  one  usually 
means  ammonia,  though  the  greatest  amount  of  ammonia  from  the  condensed 
waters  are  absorbed.   If  the  non-condensable  gases  are  not  withdrawn 
from  the  heating  space,  they  gather  and  seriously  retard  the  transfer- 
ence of  heat.   Hence,  it  is  important  to  continually  and  completely 
relieve  the  evaporators  of  these  gases.   The  importance  of  this  is 
further  obvious  when  one  considers  the  dangers  of  strong  corrosion  of 
brass  and  copper,  due  to  the  action  of  ammonia  combined  with  the  oxygen 
of  the  air.   Attempts  have  been  made  to  use  absorption  apparatus  to 
take  up  the  ammonia  in  the  exhaust  steam  lines,  by  using  sulphurous  or 
sulphuric  acid,  caustic  potash  etc.  4  the  idea  being  that  the  ammonia 
salts  obtained  would  cover  the  costs  of  the  process.   None  of  these 
installations  have  been  successful,  for  they  have  yielded  absolutely  no 
profit,  the  quantity  of  ammonia  in  the  vapor  having  been  over-estimated. 
In  the  evaporation  of  thin  juice,  from  100  kg.  of  beets,  only  about 

-:  7  :- 


si 


in 


.  XJ  ?;j; 


eie  rtftirfw  l 


tr^woi   r-irfj    fa9rfirt  lB*n'.:j:.;.'^vri  ed-J  ;aoil  tl^c 
•••'.-    aJ:  TetEW  eitt  rtetft  ff^v^   ,ie.tEW  ao-To:  «^"r1 
:o  s^rwaovonqtRiI  srit  ">.o  \.4ioolov  ert.t  v.-f 

lev  3fii«tae£l  ert^  le  v^icolev.  erf?  ^Q^fioftl  o.t  a..j.nat,?jB  -il  c'^fifi  pd  •.Jt>ii/c>f»>. 
j  liD/orta  8^fr«a»voi«j3t     Qff^   ,etf*j8isq(i»  IJB^    DSXTOri  rf.jjfir  1*1 

•:3,t#w  erlt  "to 
8  enisJrroo   ,^8«/BrIx»  es  II?w  BS  fvii 

fcrre  ijre  SB  rCoim  B^B»';  altfBO^eJJno^  -non 
on  1o  ^rtlMs^a^  r.I        .g^rfc-rrni'..^  LITP 

it   ^Binoii^s  an, 


10 


lo  Bs.t. 
erro   ,898B 

ton  ess 
f>rrs 

.Jbns 


art 


ot  ^nBt 


a.i  a.trt^  lo 


o 


ddtiw 


oi 


noLtcrtosJo 


Q  aiio-n/rktlire  jj^ 


a,,   ti    . 


ei9jbienr>«>  sno 
>i:Soc  <         "i^ 

ot  sfiec.  fuartf  OVE 

jia   te 


orti 

..taen 


. 
-I. 


.tl.fi  • 

t*  nl   flfrtorzas  **rf*  in 
;    ,-iar:ao  -tot 
oo-  tii.  o«  ;;»;!-  ^j»^< 
rt^fltf  rsvsrf  ex^r?  i/Ii^t 
'io  y^I./rjewiv  - 
t*»s«J:  lo.  .s^  '  31  oral's.  ,*aii.r|,  nlfCf  ID-  rr^J'fiicx^.1 


erf 


10  to  20  grans  of  ammonia  are  developed,  so  that  with  normal  work,  cfcily 
from  100  to  200  kg.  of  NH3  can  be  obtained  per  day,  even  when  there  is 
a  total  absorption.   This  small  amount  does  not  pay  for  the  costly 
method  of  the  process  which  must  be  installed  in  every  body  of  the 
evaporators;  and  moreover,  at  best,  only  prevents  corrosion,  for  gases 
other  than  amonia  remain  in  the  steam  and  are  drawn  up  with  it.   Gases 
such  as  carbon  dioxide,     TThich  are  developed  in  large  quantities,  are 
frequently  due  to  the  over-saturation  of  the  thin  juice.  An  entire 
separation  of  the  gas  from  the  steam  occurs  normally,  in  the  heating 
space  in  which,  though  there  is  rapid  circulation,  there  are  places 
where  the  motion  is  slight  and  where  the  gases  collect.   Experience 
hac  shown  that  with  vertical  types  of  apparatus,  the  brass  tubes  are 
attacked  only  in  their  upper  portions,  because  it  is  there  that  the 
gases  collect.   Hence,  the  relief  valves  should  be  put  in  the  upper 
tube  sheets,  and  should  be  located  farthest  from  the  steam  inlet.  This 
is  particularly  essential  when  there  are  no  steam  baffles  to  remove  the 
condensed  water  and  traces  of  steam- vapor.  tfhen  there  are  several 
superimposed  steam  baffles,  it  is  best  to  put  the  gas  relief  line  in 
the  middle,  between  the  plates.   If  the  corrosion  of  the  heating  tubes 
still  continues  in  other  portions  of  the  evaporators,  relief  valves 
should  be  placed  in  close  proximity  to  these  spots,  in  order  to  prevent 
the  deteriorating  influences  of  the  gases.   Care  must  also  be  taken 
that  the  baffle  plates  themselves  do  not  bind  the  gases. 

With  horizontal  apparatus,  the  steam  inlet  is  arrays  on  one 
side,  and  the  non-condensable  gases  are  carried  with  the  condensed 
water  to  the  end  of  the  tube.   Hence,  the  baffles  are  placed  only  on 
the  upper  portion  of  the  exit  chamber.   If  the  tubes  are  not  entirely 
horizontal  but  bent,  gases  are  apt  to  bind  in  the  tubes  and  cause  com- 
plete decomposition  in  a  short  time. 


Tto  vl>ocf 


•  .*l9tHtXQtJfr   «p'138l    ,TA       ^TOl^VoJj    '^  '    !"••'-•'»'  .*'.vixail- 


»rt^:  rii-    .^Ilafe 
ei'i*  f>'i^'r?t'':  ffioi 

c      »rft  »ic»h'?r  'lurtif"  tri^lle  at  ndt^ob'  ert 

'R^i^'F 
^c'  ,ehV;  *-T^t  •?«*(.!  ,-;ir--Lt  out*  ni  xl-i^  Z^Mo/' 


n-el<iilr'CJ':.i0Bv*r.  .  '>'  ^V-  ^'i-p'-'fl^-  ;;\^tv"Tlsf  .fftften^'  'vlislnOi  JTBcr  'si 


Ff>rf  --i»f;.X5-      T^^b'x^5'-'1'*":^1"'  ^^^^-rol:^-  fr«i;*'ic*'> 

ocrm'1^"  '''!"'  •'•.  i.  **r.r»qf'--rto-rffD':>ni  B^i/ffitrcob   Ilii 


*>h'ii'..  '•         ib^ns^rtsi/ilri^  i 


MfV!  Sf»t«i!*;>o'?  *•"  »i4%tih'!&ti&b' 

'  —  •  ••  •-•  + 

,-•>   :;!:!••>.  .<»o-jNr4  ^te  i  ifl^.stf  '<"R^--,»Sr»fr''       ^-i 
.^i-^'-M^*:  •-  fg"'^  $?/«T  '"'-••  f'.-'-;  i  i-'       tftdteft^^i^e*'  ifitf  -'to 


As  previously  mentioned,  it  is  Impossible  to  entirely  absorb 
the  gaaea  without  taking  up  correspondingly  large  amounts  of  steam,  the 
amount  of  which  can  only  be  determined  by  experimenting.   A  small  loss 
of  steam  is  less  dangerous  than  an  excess  of  gas,  which  causes  corrosion 
of  the  tubes  and  a  decreased  capacity  of  the  apparatus.   Great  care 
must  be  taken  to  properly  regulate  the  amount  of  gas  to  be  taken  from 
the  steam  space  to  the  thin  juice  body,  for  it  is  there  that  the  great- 
est amount  of  gases  are  developed,  while  in  the  thick  juice  body  where 
the  heating  vapor  has  coniparitively  a  low  tension,  the  gases  from  the 
steam  should  be  removed  from  large  openings.   The  escape  valves  on  the 
thin  juice  body  need  only  have  a  diameter  from  5  to  10  mm. ,  while  on  the 
last  bodies,  they  should  be  from  25  to  50  mm.,  and  never  less  than  half 
open.    In  order  to  maintain  the  heat  losses  within  normal  limits,  the 
drawn  off  vapors,  which  contain  hardly  1$  on  non-condensable  gases,  are 
not  led  directly  to  the  condensers,  but  out  of  the  heating  space  into 
the  juice  space  of  the  same  body,  so  that  the  steam  can  be  fully  utiliz- 
ed in  the  following  bodies. 

For  a  'sufficient  and  quick  vacuum,  great  care  must  be  taken 
in  installing  the  apparatus,  or  the  heating  spaces  are  apt  to  become 
bound  with  air.   In  order  to  utilize  the  heat  of  the  steam,  there  must 
be  close  contact  with  the  heating  walls.    The  materials  used  for  the 
tubes  are  brass,  iron  or  steel;  copper. is  rarely  used  for  heating,  except 
for  the  coils  of  the  vacuum  pan.   The  conductivity  of  the  metals  varies, 
but  this  property  does  not  play  any  important  part  as  long  as  the  sur- 
faces are  kept  free  from  scales  and  deposit.   A  point  of  greater  im- 
portance is  the  thickness  of  the  walls,  though  with  poorly  conductive 
iron,  the  walls  are,  as  a  rule,  thicker  than  with  brass.   A  very  im- 
portant consideration  is  the  quality  of  the  outside  surface  of  the  metal, 
not  only  that  in  contact  with  the  juice,  but  also  that  next  to  the  steam. 

-:  9  :- 


fftie3if3    I.e.-  p.,1:  i~K-*'..  •;   i"*£«.i' 
iaol  ilflrae  A.       .  r>£-f.  ^Yvsi^ev. 

•;\.  ^rr   .  r.  :-•    'Itr  a-i^ 

. 


•.•t?i:d~ 


,.a?.nI.T&jio 


,>"  v  a.:.*~' "    ^tf  £  I  rr*.  i , 

**j?-*J  ,\  i  £/ b 


.  BI.V ; av   'i '"o 


?*    fr.-J't    .^u.  M^^C    --t^B   **•£!.*•  "io- 


ft«aooo<J'          -    .    -?•. 

•     •  -\    .  •  i/ 

1^  -re*! 


-'irj    .j£i,rifT3pv        i  if  f  J?i-o   ".''.T»^Tl  ':"trfa'  a:  '1*9''" 

;  ta  ;.jfi-.'.  '  tL**  '       -.oir.^B'^fflL!v.p  erfl'   ^i*ilJj*jt'  .-: 

,Ti 

-T  • 


j 


aer    ;. 
o  :CKJ  riiJir-  • 


.    r;.ju  "•••,  ^d'*  oa 

Itl       «:.  rr*>'."^  \-.S'to  :. 

^&       sv:;'..  "•*'<*       r--.  QT. 

TO  ••^»n^fcril>'    »ti.t  ??.:   "»- 
*»'  ".rr/.v  g-:.'J'U  •'•'•?:: 


^  onHje-      "  "  ...  a.  .....  ai  irf^      ^v'<:  .r^^"^t>  :  .: 


Brass  tubes  are  preferable  to  iron  because,  in  a  comparatively  short 
time,  the  latter  are  certain  to  be  covered  with  a  layer  of  rust.   This 
cannot  be  removed  and  conducts  heat  very  poorly.   Many  factories  dis- 
card iron  tubes,  even  when  very  thin,  because  of  the  ease  with  which 
they  are  attached  when  boiling  out  with  hydrochloric  acidt  and  after 
short  usage  have  to  be  renewed. 

On  the  juice  side,  the  deposition  of  scale  is  the  main  con- 
sideration.  There  are  very  few  thin  juices  which  deposit  absolutely 
no  scale,  even  though  they  filter  and  boil  satisfactorily.   If  the 
thickness  of  the  scale  remains  within  reasonable  linits,  the  capacity 
of  the  apparatus  is  not  apt  to  be  greatly  impaired;  in  course  of  time, 
however,  the  scale  becomes  so  thick  that  it  is  absolutely  essential  to 
remove  it.   The  deposition  of  scale  varies  greatly  in  the  different 
"bodies,  the  largest  amount  coming  down  in  the  last  effect,  on  account 
of  the  quantity  of  the  difficultly  soluble  liine  salts  present.  If  the 
second  saturation  is  poorly  managed  and  if  not  carried  on  sufficiently 
hot,  or  if  the  filtration  is  not  careful  enough,  a  thick  incrustation 
is  very  apt  to  show  in  the  first  body.   This  scale  carries, in  conjunc- 
tion with  it,  particles  of  lime  cake  which  deposits  in  the  first  body, 
and  the  deposition  in  the  last  bodies  is  also  increased  on  account  of 
the  extra  amount  of  lime.    Under  such  conditions  as  these,  the  boiling 
of  the  thin  juice  before  evaporation  is  not  apt  to  decrease  the  deposi- 
tion of  the  scale  in  the  last  body.   As  advantageous  as  it  is  to  boil 
the  juice  before  and  after  the  first  saturation,  there  is  little  gained 
by  a  separate  station  for  that  purpose,  though  such  stations  are  useful 
in  roany  countries,  particularly  when  the  work  proceeds  uninterruptedly, 
dayc  in  and  out.     In  the  majority  of  cases,  filtration  of  the  juice 
Dtiween  the  separate  bodies  is  perhaps  the  most  useful,  and  when  the 
F-reseure  is  not  sufficient,  pumps  should  be  utilized  to  force  the  juice 

tlrrough  the  filters. 

-:  10  :- 


tt-'-   .-:• 


rmt  'tours'*  vtflM        .vl^oocf  :.\*rr^v  tft^rC  le  3 
riJiw   °«BS9  erti  '       eei/r  .  £.t;i  *'•' 


MB.  •ft**1*  OCT^.T  "**•  ^^.T;-;,",= 


rt&o  fliBGT  erCr  ai   elaoc  ^o mi 

.  VX-i'W 

tOJ-i^H   «lcfsr"'r;.a'. 


;  i  it?  j  w  nn  j.  raryr  lUjsoa1-.  eriJ   "Jo  B«<> 


'  I 


"to  \"$i -trrai/p" 


'' 


[''Luy  :  n  'j  rt  .  ';  f<  ">".  R  ~  ss  y  J/  -^'  ">  "•  1   R  ^  '  -10  1  1*  fcTX* 


r  ,P 


c- 


;:1    r>;*ino;  :^..:r,-->'v.>r><-  ruiJ  I  To          oi^rjBCj.  .  £1 


!>8i 

ti.  ee 


r 


oq^Jb.  '-:lf- 

.-; 


^rlcf 


:"••   ^r&t--        '--•;! 


:u;-  •  •••:i 


During  campaigns,  the  removal  of  scale  by  mechanical  means, 
such  as  brushing  or  scraping,  is  only  possible  with  vertical  apparatus. 
With  the  horizontal  types,  the  tubes  have  to  be  removed;  but  even  in 

the  vertical  apparatus,  mechanical  cleaning  is  unsatisfactory  and  ex- 
tremely difficult  labor,  hence,  the  chemical  method  of  cleaning  with 
soda  and  hydrochloric  acid,  or  acid  alone,  is  usually  adopted.   Such 
methods  are  quite  satisfactory  when  one  is  able  to  clean  the  apparatus 
every  week. 

When  the  scale  consists  mostly  of  carbonate  of  lime,  boiling 
it  with  dilute  acid  alone  is  sufficient.   Very  often,  though,  many 
other  salts  of  lime  are  contained  which  are  not  at  all,  or  only  slight- 
ly, soluble  in  the  dilute  hydrochloric  acid,-  such  as  salts  of  sulphur- 
ic, sulphurous  and  oxalic  acid,  which  with  the  scums  of  the  juices  form 
very  stable  salts  in  the  apparatus.   Other  constituents  of  the  scales 
are  silicic  acid,  and  aluminum  and  ferric  oxides,  which  are  derived 
from  the  lime  and  decomposed  fats  which  are  injurious  insofar  as  they 
prevent  the  action  of  hydrochloric  acid  on  the  deposits.   In  the 
presence  of  such  salts,  it  is  advisable  to  boil  out  with  a  dilute  soda 
solution  in  order  to  convert  these  lime  .salts  into  carbonate  of  lime 
and  to  further  decompose  the  insoluble  fatty  matters.   After  thus  alter- 
ing the  scale,  hydrochloric  acid  attacks  it  quite  readily.   It  is  very 
seldom  that  this  method  does  not  prove  thoroughly  satisfactory,  and 
under  such  circumstances,  the  reason  is  probably  due  to  the  excessive 
presence  of  silica  and  aluminum,  and  then  mechanical  cleaning  only  is 
satisfactory. 

The  hydrochloric  acid  used  for  boiling  out  must  not  be  too 
concentrated  so  as  to  avoid,  dissolving  any  appreciable  amount  of  Iron 
fror.  the  walls  of  the  evaporator;  moreover,  scales  dissolve  quite  readily 

_  •   IT   •  _ 
I   JL  -L   .  •" 


sift*  **/«&!**»•«*  ^MH   a"  »*Si«W*o«  TOT-  sniif«rr<f  04  rfpo 


.. 


r 
"50  fcefl^ac    •"  ^9tf3Ofi'&  5>ri      ft^^'       MTL 

6t    .pnolB  M        3.9,  »M?J0  r 
?fe  ^''  v^cr-tGii 


,enJt-l   1o  e.tsnocfis*'  ip- 


^''3   ,.CI«         .tor.  ^^;  rtoiriT?    •x»rjj'a?noo  *t8*  sail, 
.-fefl  BP.-.IOAW    -,l>lr>^.  pirtoijigo^fcxiff/  e*trlil*  m!J  fii"  o 

^?  To  eijufr.       rft   rfvfi,*-     ).;;%,  .J>'iO6  ql.Jisxb  J&HB 
pe  91/t-i  .ifii.|-s^f^«'^r{^  nl   aJIaa  sltfata 

'ST^  .  rtSLf  -w     f.Ef'ft,"?1''  uIi/nLSU/X.B    fertB     (Jb.^f>B    Oi'Oi'iiB 


r,o  Lrj:-f>.i;4cyo<tty;ii;'to  no-|:.to^ 

:  I.t^Cf  Q*-  ->l|.  :  r  11  f/-    wr-iiw.-:  fioirss-:  1 

^ao-  otnl   »-.f 


*.          xaB^B^imJito-  ; 
lJ:» 


v'-ftft.-/    •-  jQfiej.|r  .       vp-  -j^  t.-,*  :">ft 
irp.  i        >ne*'\  BS^^fjfi;-    -  ^/^^Torj   J-'|-?^^T^?V«  : 


in  dilute  acids.   The  amount  of  HC1  should  never  exceed  one  per  cent, 
even  in  the  last  bodies  where  the  greatest  amount  of  scale  deposits, 
and  in  the  first  todies  it  need  not  exceed  one-quarter  to  one  half  per 
cent.   In  order  to  prevent  the  strong  acid  from  injuring  the  inlet  or 
any  one  portion  of  the  apparatus,  it  should  "be  distributed  over  the 
entire  surface  fully *  by  means  of  a  pipe  inserted  in  the  middle  and 
so  arranged  that  a  thorough  mixture  of  the  acid  occurs  with  the  water 
as  soon  as  the  boiling  is  commenced.    The  boiling  out  with  acid  should 
not  be  carried  on  at  too  high  a  temperature,  nor  longer  than  one  hour. 
Working  in  this  way  the  apparatus  is  rapidly  brought  to  its  original 
capacity,  is  never  injured  and  will  probably  last  twenty  years.    The 
vapors  from  the  evaporator  during  the  boiling  out  with  acid  should  never 
be  used  with  tail  pipe  water  for  injection  into  the  boilers,  for  they 
are  sure  to  have  a  decided  acid  reaction. 

For  boiling  out  with  soda,  a  solution  of  one  half  to  one  and 
a  half  percent  of  sodium  Carbonate  should  be  used.    The  boiling  out 
with  this  solution  should  last  as  long  as  possible  and  should  be  at  as 
high  a  temperature  as  can  be  reached,  and  in  consequence,  should  be 
carried  on  as  near  atmospheric  pressure  as  possible.   Strong  boiling 
in  this  manner  makes  the  boiling  out  with  acid  more  easy.   After  the 
boiling  out  with  acid  the  apparatus  should  be  immediately  emptied  of 
the  acid-water  and  thoroughly  sweetened  off  with  clean,  fresh  -water;  it 
is  deemed  best  to  fill  the  evaporator  with  water  up  to  the  level  of  the 
vapor  pipes.   The  water  valves  of  all  the  bodies  should  Tae  of  such  a 
type  and  arrangement  that  they  can  be  safely  shut  off  so  as  to  prevent 
N  .  any  misuse  or  leakage  which  would  cause  dilution  of  the  juices. 

In  order  to  prevent  any  detonations  in  the  apparatus  from  the 


-  VY:   Gfr-:'oc'  ''f<r      '«tt-  rfi 


nl  J>6^ieRftl.   -"^(i  i  "ho  ^rtW  '-"'    '  '':-    •'*'- 


no 


t-bn  v 


BO  "skJ 


I 


'.  »: 

gftiXiob  ^iCT 
-71--;   MiT^r&j  Jbhf?  *rbriabf>::{  V.  r  '^ 

'      tl   -hns 


-:'r.i  f 


i'ofl  rlii'w  -^i/6  ;    'iila-',f  '"^        ^iTinh 


-;    •  B.i^        :IB  ,1 


010*1^ 


: 


*^in  \  .'./•'<  .'  ;•< 


•-";,.A: 


...  '-^ 


•.      • 


presence  of  fulminic  acid  gas,  it  is  best  to  draw  considerable  air 
through  the  apparatus  before  starting  to  boil  the  juice.   If  the  capac- 
ity is  not  up  to  its  original  point  after  boiling  out,  it  is  evident 
that  the  cleaning  solutions  have  been  too  dilute,  or  that  the  boiling 
has  not  been  carried  on  sufficiently  long  a  time.    The  following  week 
the  work  should  be  done  properly.   It  is,  however,  not  essential  for 
the  heating  tubes  to  be  entirely  free  from  scale  after  boiling  out,  but 
the  layer  should  be  very  much  thinner  and  decidedly  porous.    It  is 
obvious  that  the  chemical  solutions  should  be  introduced  rapidly  so 
that  as  much  as  possible  of  the  available  time  during  cleanups  may  be 
utilized.   One  of  the  most  important  influences  in  the  transference  of 
heat  is  the  viscosity  of  the  juice.   Since  the  juice  to  be  evaporated 
should  have  a  purity  of  90  or  more,  it  has  a  comparatively  small  amount 
of  organic  matter  relative  to  the  amount  of  sugar  present.   Hence,  the 
organic  matter  is  not  apt  to  have  much  influence  on  the  viscosity  of  the 
juice.   Juices  of  equal  concentration  have  practically  the  same  vis- 
cosity, but  this  increases  very  rapidly  as  the  condition  of  concentra- 
tion of  the  juices  increases  and  depends  on  the  sugar  content.   There- 

-  "« 

fore,  thick  juices  are  far  more  viscous  than  thin  juices,  and  the  capac- 
ity of  the  thick  juice  bodies  is  less  than  that  of  the  thin.   In  addi- 
tion to  this,  the  thick  juice  bodies  work  under  more  unfavorable  condi- 
tions.   The  boiling  point  is  less,  due  to  the  greater  vacuum.    The 
coefficient  of  transference  of  heat  is  less  at  lower  temperatures  than 
at  higher,  and  at  temperatures  under  100°  C.,  falls  in  far  greater  pro- 
portion than  the  temperature,  while  at  100°  C.,  and  over,  tfie  differ- 
ence is  not  so  great;  hence,  it  is  apparent  that  it  would  be  best  if 
all  the  bodies  of  the  evaporators  could  be  made  to  boil  at  about  100°  C. 
But  the  highest  allowable  pressure  of  the  exhaust  steam  is  from  10  to 
15  Ibs. ,  with  a  temperature  of  from  115  to  120°  C, ,  so  that  the  total 

-:  13  :- 


..'•'.      ;      •    ',,-.     ,;iy.<h         -      ,tsfla     f,r      ;]       .;;  '    i-  ~     otft&ft     ?'      -        -  ' 


,-.ii;«      '    .  *,/0  ,,r,  =  ,  •  ,v>^HVt>^.-;rf  '^tfif?-      -  rfJ'oSf  j.:*¥J;  ^ 

ed*  k.]Uf»J*y\/  v3?V;  :v'"  .'..-^    ......    •-'  r.,.ywi..B   oij^l^e.^^.^y^  ,.  et-1     ..1.^^.' 

.  .,  _ge.i  J  ..     ^  »  r  .  ;v  r,  :  ,^     .  J^.O-'J^B  ,&.o-  fcsi-^'igo 

t  ,.  «  .        *.•        »*»         ..,'*.  *       .  *  *.»  •      ^  .-  v       yrf  ^.  xx  —  .*•  *.>  * 

e  .tQrt  ,'iev^wo     f.e.'.  ..*''       -  -  -^^      '.^.^ac^.-^v^--^-1?^0^13  .:^i 
i;^^        Xe.o  ';.,v/r-r1.,-XlB-ilt';f  _v..  '^  ;  ,.asK(jj  /"  .puri-*, 

^ei  .,•:.•'  i^n.-7;»i'rriJ:-i|.j  rio^r;.  v^v  gd  iXwp.ffs    ^^ 


; 


sv.fuecf  '.^  ;{;..«  it,.  3.0. 

j;Q£ji^_II^o  S\-J 


'• 


^~  •^"8-L,-.Y£ 

"ic  ,\.  ;,-^ 

;io  ^o 


.  .^';^  rf-o/>^       ^i.^fyja.^\    1,0144  ^.^n  ^i^-r^^jR 

©CEBB  .eii.J  )pIXfi.!&i^f'^{  ,9v^ri  :.,Tc..t.^n  •  ^i'-'.p/i.p'     .£frp.?-        as>oirT. 
>.^fti^j»' 

-o'^driT       .  J.n«,trxp/>,  ..XB^S  .^rW  430  .ab,t^g[eJb:,|>nj3     a-sce3^onl.-»eo-JL«^  ..erfef.-^-o  K^ 

'> 

>rf/  -  .An     ^  it  >vx/4/  f.  ...ft  j  jl  .t  -  r.  a[i  t  .  ,  pi;o.p  p  :;  y  ,p,3"  *r  .  .  ~,.  g  '  :  .  $  i 
-i-|je  .nlil^..  »to      >  JnriJ-  .us^T;ipE?f   sJ...  ee^ptf  .a«>±tf(;  Jfoiri^  .a     .  lo\jtj 


tt;  X^'-^^x-^J^sf  .-t*n;.jj|r   4sJ,.a^  ^^    ,.st;::J- 

..       .     ~\  i.tf;,  .....     !  j*  •       • 

V!i«^\^,:,:v:  .iv.e  ;  an          i  /./rtl          ,,;-- 


5^cT  .p^^K/^n-s^qjuw  .^»,'    .   ....:;,?-.  .5:    .,...:.,-•••/; 
S;;jwrt  i    . 


.  f 


o^i>v;     ..•j*  -,,.,  »<<?  i:ptf  oi 


-OSI 


available  drop  in  temperature  in  the  quadruple  effect  is  too  small. 
However,  thick  juice  should  be  boiled  at  as  low  a  temperature  as  pos- 
sible in  order  to  prevent  decomposition.   To  avoid  the  bad  effects  of 
the  inevitably  high  boiling  point  of  the  thick- juice-bodies,  it  is  ad- 
visable to  attempt  to  increase  the  difference  in  temperature  between 
the  lowest  vacuum  bodies.   Not  only  the  amount  of  heat  is  increa3ed  by 
this  drop,  but  the  coefficient  of  transference  also  increases.   This 
coefficient  is  the  amount  of  heat  transferred  from  one  square  meter 
heating  surface  per  hour  per  one  degree  difference  in  temperature. 

In  a  properly  constructed  evaporating  apparatus,  there  must 
be  no  mechanical  losses  of  sugar.   Among  the  causes  of  such  losses  are 
leaks  in  the  tubes  o-  tube  sleets,  though  during  actual  work  this  can 
be  the  cause  of  little  loss  of  juice  because  the  pressure  of  the  heat- 
ing vapor  is  higher  than  the  pressure  in  the  boiling  space  in  which  the 
juice  circulates.   Of  course,  condensed  water  can  get  into  the  juice 
through  the  leaks,  but  the  reverse  is  hardly  ever  apt  to  occur,  unless 
the  apparatus  is  shut  down.   Hence,  it  is  very  important  to  have  good 
tubes  and  to  have  them  properly  expanded  into  the  tube  sheets.  Before 
the  campaign,  the  steam  space  should  be  completely  filled  with  water 
uii.-icr  14  pounds  pressure,  or  mere,  and  tested  for  leaks.   In  the  hor- 
ifc-orital  apparatus,  water  should  be  put  in  the  juice  space  when  testing. 

The  second  cause  of  sugar  losses  is  entrainment  of  particles 
of  ^uice  with  the  vapor  which  is  given  off.   Under  these  conditions, 
great  losses  can  occur,  since  they  happen  under  the  most  unfavorable 
conditions  and  can  continue  without  any  ready  means  of  detection.   En- 
trainment of  the  juice  is  apt  to  increase  in  accordance  with  the  amount 
of  steam  and  vapor  developed  in  the  juice;  the  more  energetically  the 
bubbles  of  vapor  hit  the  surface;  the  greater  the  viscosity  of  the 

juice  and  the  greater  the  velocity  with  which  the  juice  is  withdrawn. 

-:  14  :- 


.1.... 


*!'-''  I  '••"'.     .-'•         '"''• 

.    -c.  ••>••.:  ::  •>«  '.'h.    irci.t  r: 


.:          ,"•- 
Xoirtt   j. 


• 


i  '.*•<     J      .-'...  . 

-7-.W3C;  ;  ^-M-;?^-*1^^ 

.'  ';  I-  i  •'»•..«'•  .         ".    .  .  :         ''.*!.  '          t  '         :.'  • 

sr;*  .ae^.iO;:.     oj 

' 


' 


3-Lbocf 


'jJ  ^o-^,        >JJ^']  aqio.  ? 
^d   'io   J. 


l>«efl9TorrJ:  el  dta^rf  'to 

fG.el 

lorbfit  .  :vr.,-.w  >tj:  -        T.^rr 

V       *•'•'  '  ' 

t  .oQn.QT^J  Ht  p.1?^         ;.;i  rori   '.'.5KJ-.  «  tBP.ff  .•T., 

^5?-j;^:r>  HV»  £edr,&fi  raaToja-.-  ,iTocioiqf  .B  .nj  ..-• 

'•        •     '-  *     *  ;  •.  -v  ,  f.     ^  :    ;  •  i      '  •  «*  .      -.1,  *•  *  v    ^-  <•       T^     ; 

'lo.  ;..  ..     .  ^rft  nfu.^.,     ^inn  m-;  io  e^aQOl  ./ 

,       ••'•       t*     <  t-!-.  .;. 


i^ 


jrr 


Off 

rfoirfw 


I/Bqi;  girid  tT 

'  '•  » 

ie     i;fltcxf  -»rf,t 


pJ  ? 


vgXrflfcf.  ^Irf,  T.%:-J-  ^.-8 

-  »    •  •  •  ^     ' 

f^rf  -Oi                        -             W-.P                         [9H.<  .••  •      •  ...... 

w    "-       '  >  "?>'•      v^  *'::    ...    '    ' 

fi>^ri8  •%;''                   stfr/T.L  ^otrBf,^.  ;•,.,«;    -*|^Ai  .    »£^  •  9Vafrv  ..-;    f>3£;,;: 

^Jfc^^rpjp           f.^.-^^;  •  ?^»\  >34-ti  .  u 

,  sTJUi,^^,  ;  -m  '  :  . 


i 


^*y    ^rfo'-'j  •''  "'''i:.  .''W^^v 


"f'&i'U,  »•:.-:..  '-'j^«V  B  i.  •  rrfO  i  ilW  '     *'-'.'*!-{. 

*       ."*   ***•   .*  •  *,   1  '*"•"*• 

\-vtti-  .">.*>  i  AfAil  -,»ci.t  ,.-H>n-J.  10  H£ 

v;  !/'          >  .'  '•    •  '.     "'  ' 

v°&..  -."^IK-?  •» 
~  '.  -i...:.v  •-.:"••.•.' 

-V3';>?-::-:     :l^ 

'-••   -  (•  •   , 

••£.'  ''noli*  «>s  lane  o*cotu  ^r!        sf>j'Sf{;-..-<»ii^. 
j  '  ',*  w'~      i 

V*lao.OBly::-ortl  ^>«oi^.  ^ilf- 
.Qt^Lul'^r     .rfr  r 


*.»'£  -Wi'ti-  -:iC   -/iVr2 

-•*•       •          ••,  '  T   '    •  *~    L.    '  •.-.*.-  .    . 


S        *  {£«"*•»• 


In  the  first  body  of  the  evaporators,  the  danger  of  entrainment  is  very 
small  because  of  the  small  vacuum,  the  comparatively  small  space  oc- 
cupied by  the  vapor  given  off  and  the  low  viscosity  and  slow  speed  of 
the  vapor.   But  in  the  thick  juice  bodies,  where  the  vapor  occupies  a 
space  six  times  as  great  as  in  the  first  body,  the  impelled  particles 
of  vapor  spray,  to  a  greater  or  lesser  extent,  the  viscous  juice,  when 
the  particles  are  carried  into  the  vapor  lines,  a  speed,  of  the  vapor  of 
100  meters  or  more  per  second  is  sufficient  to  carry  the  solid  matter 
over  into  the  condensers  from  which  it  is  carried  away  in  the  tail  pipe 
waters.   To  catch  these  particles  of  juice,  numerous  forms  of  juice 
catchers  have  been  installed  in  the  vapor  lines;  the  operation  of  each 
being  based  on  the  principle  of  catching  the  projected  particles  on 
sieves  or  hanging  walls,  from  which  the  drip  can  be  recovered.   The 
efficiency  of  these  juice  catchers  is  rather  doubtful.   The  best  en- 
trainment catchers  are  merely  high  walls  in  the  evaporators  on  which 
the  juice  spray  is  caught  and  retained.   The  velocity  with  which  par- 
ticles are  thrown  upward  is  increased  by  the  speed  of  the  current  of 
vapor  and  is  only  decreased  by  the  action  of  gravity.  In  the  vapor 
space,  the  gases  attain  a  velocity  of  about  4  to  5  meters  per  second  - 
the  speed  of  a  rather  strong  wind.   Hence,  it  is  apparent  that  it  takes 
very  little  of  the  thin  vapor  to  accelerate  the  positive  upward  move- 
ment.  Against  this  action,  gravity  acts  with  equal  force  on  both  large 
and  small  particles.  To  make  the  vapor  space  high  enough  to  catch  the 
smaller  particles  in  their  upward  motion,  a  space  of  three  to  five 
meters, above  the  surface  of  the  liquid,  would  be  essential,  and  at  the 
same  time  there  would  still  be  danger  of  juice  being  lost  in  the  thick 
juice  bodies.   It  is  generally  thought  that  the  juice  is  not  lost  in 

« 

the  form  of  solid  spray,  but  aa  small  bubbles  which  have  very  thin 
skins,  light  specific  gravity,  very  small  volume;  and  are  readily 

-:  15  :- 


•-if."         ;  '  •'•:        "'   I'"-  "•    '.    V"'.    '•'•'•. 

...    *  j  •:      -•'•-:     .:  :;:.'.  •'    .1  >..':  '•     '.\- 
'.tiepOB-LV.  WGf  "9.?f;      ::fS8 '."I^O"n*Vi 

J ;  »O*,L  £  ;j)(ri  .*#  ;;$ 

i$i£<i  *>«i.l*i~     erf*  t^bccS •  J&xil;  art*  ni  «t-  *iwrts  a«  Eeait  xic  90e<re' 
.  •  r,   rs.   BL--  -  :        -irf*    tins^xo  TMM£   TC-TBl«ei8  « -o?    ,Y3*:tffi- ':•;,:•'    10. 
v  erfl  lo.b*  -j-l.B.  a  -t »$•"••'        >?*v  *rt^  o^nl  J^oiTiBO  oia 

21    f  ilOB    ft.'tt    YTlflO    .O^    ^nf»lollljUB    8i    fcHOO'i."     "V^    f-':^J    10 

a*  «»rtt  rti  -YflVB  fta^i^BOr  •*,  Ji  rtoirtw  moil  eioart^bnoo  erLf 

^aortj'  . 

' ' ' 


j o.e  (•/"!•;   e>'tLt     •          o  lo  el-qlonJtTKi  f-ftt  no 

*'  •  '•' .' 
£cf,n;BO  ,'li'w.  ^ 

'pc        :-ftofKr  B.; 

\*.O'ItI£i    rr*'*-'i>    £ 


V  s  nlflcf^jj  •' 


^fi,     ^  ^  a-i^X  q  ;  •  OB  .  #f 
•'•  •-••..-    -'^•i^fpfi'  '  *iv8T!B-  «nojtlo^  ajf 

v  .erfy  •  /yXjaj!..-^?    'i.wjIoi^'iBCi: 
:  ..>      " 

.        soul  we' 
Jeol      ii  'a.   »?'iwt  "i^    ,sj/!af>  »cf  liiJiB'  felirow  o-isit? 


carried  over  with  the  stream.   This  bubble  hypothesis  does  not  satisfy 
any  rational  tests.   It  is  quite  evident  that  thick  Juice  bodies  with 
sufficiently  high  vapor  space,  lose  little  or  no  juice  in  the  tail  pipe 
waters.   An  excellent  and  easy  method  of  determining  whether  or  not 
the  juice  is  carried  over  in  the  vapor  lines  is  to  put  a  collecting 
apparatus  in  the  horizontal  portion  of  the  vapor  line.   A  snail  por- 
tion of  the  particles  carried  over  are  caught  on  the  projecting  surface 
and  are  readily  collected  in  the  sampling  apparatus:   When  the  water 
obtained  by  this  means  contains  only  traces  of  sugar,  or  none  at  all, 
it  is  quite  evident  that  the  juice  losses  are  slight. 
The  Manifold  Effect  Apparatus :- 

From  the  separate  bodies,  the  particular  object  to  be  kept  in 
view  is  the  most  rapid  and  satisfactory  evaporation  possible,  in  order 

to  get  the  greatest  possible  efficiency  from  the  exhaust  and  boiler 
stean  used  for  heating,  evaporating  and  boiling.   The  more  bodies  a 
system  has  one  after  another,  the  greater  will  be  the  efficiency  of  the 
steam  for  simple  evaporation.  Too  often,  however,  several  bodies  are 
heated  with  steam  of  the  same  pressure  so  that  the  effect  is  merely 
that  of  a  single  body  of  the  evaporator.   In  such  cases,  it  is  best  not 
to  lead  the  juice  and  the  vapor  from  one  body  to  another,  but  to  connect 
them  up  so  that  the  juice  enters  in  one  portion  of  the  apparatus  and 
flows  over  baffles  before  leaving  the  other  side,  7/hile  the  steam  in 
the  heating  space  flows  in  the  opposite  direction  from  one  body  to  an- 
other.  T/ith  this  arrangement,  a  greater  capacity  and  easier  control 
of  the  system  can  be  maintained,  provided  the  juice  level  is  kept  the 
same  throughout  all  the  bodies.   For  the  manifold  utilisation  of  steam 
there  are  definite  limits.   The  total  temperature  difference,  i.e., 
the  difference  between  the  heating  temperature  of  the  vapors  in  the 

first  effect  and  that  of  the  exhaust  steam  temperature  of  the  boiling 

-:  16  :- 


$*&  AH»l>l"v»  Bi'i 


t«£^    i:"ifi    ^De'Ifsfejl 

B  ^i/q  ot  el:  '»er:tl  *T©vi^v  '<5rt,t  rr>       vo  jbBiTtelb  El 
<xt  ilaa.8  A       .swtfc!  loguv  -ert*  lo  naTJrroq  Ijst.'iosliori  sttf  nl  eir^B'iBct^r; 
iife  sr:lioot;(«tq  eri't  i"o  *ilsiij3r  »*t*5  levc  /iii-i-r^o  e^Ioi^TBC.  sri^  lo  noi- 

:8^BTBqvfS  •anii^.r~XR  atooIXr,     'ilii-eei  9iu  5ns 

10   ,1031/8  lo  Bwwi-t   Vine 

.  ^itsit  a  "»ifl  niaRDOl  «oii/t  ^a^   f&fif  ixoptv*  etii/p  :ai  '^'1 


o*  'rfo 
rrl   ,»I:fiQ8oq  ;io'lij6ft.oar-v&  viewer  ^^a'ri-ce  ^nn  M^JSI  -^ao^:  -srfr  el  \r*Jtv 

ori^  sicvi*  Tfp     io^l^re  'sl^iaeoci  'rfe9lc3T3s  ertt  :^9jj 

e  :ftttj'ijctf  i>nB  r^ni*/?  oq^va    ,  grU-tfiorTiol  jboBi/.as'';tn 

re^-c  i-^   ri;;;t  -;f!9.;i3;of!)?   io-*!t»   9HO  - 
noii-piocieva  •elq'!^!'-: 
icj  <r!^r-;   ^rfj  *to  -^.f.o'^a   r.-.i.. 

.'aeeco  rtfli>.ri?J      .YQ^-C.IO.IBV^  oTtf  "lo  Y&O<^  olyrto  :B" 

ii':  '  RriJ'  ;/*  ?';to  . 

"^  lo  rrdid-toq  srro  rsi   aie^e  er.J:!;^  erl^   Jsxf;?  oe-cji/  r. 
,dJbJ:a  -rarito  *rf.t  ^r  1  v  •..*  xl  i  -j 

-i^  •  n  •  "  /'i  o  '  -ti  ^ 


noi^iSslirti;  Moliaaa  r;;cr{r,wcirfl  O.-TJ- 

[».!*  iij-  *iu^BT»<ta*);    Id^otf  9ilT       .e^i.'sj" 


aiifl^EBvp:.'  •  sriMaarf  ert*  XK  D:ioie«ll)  arJ 

^  ^  '          ••    *  $  O 


juice  in  the  last  body  is  at  the  highest  50°c.,  beca.uae  the  exhaust 
steam  cannot  possess  more  than  ten  pounds  pressure  with  the  engines  and 
machinery  working  economically,  and  the  vacuum  in  the  last  body  cannot 
be  held  at  much  better  than  sixty  centimeters.   This  total  drop  cannot 
be  divided  into  equal  parts.   There  are  decreasing  limits  of  drop  in 
each  body  of  the  evaporators.   The  only  :ray  to  obtain  an  equal  evapor- 
ation is  to  increase  the  area  of  the  heating  surface..   On  the  grounds 
of  practical  experience,  the  temperature  drop  in  the  first  body,  the 
contents  of  which  boil  at  100°c.  ,  and  over,  should  not  exceed  four  to 
five  degrees;  in  the  middle  bodies,  seven  to  ten  degrees;  in  the  thick 
juice  body,  the  difference  should  not  be  less  than  15°C.   From  which 
it  is  apparent  that  it  is  hardly  possible  to  separate  the  temperature 
drops  so  as  to  obtain  more  than  six  bodies  in  the  apparatus  and  obtain 
satisfactory  work  in  sugar  factories.   In  fact,  sextuple  effects  work-- 
ing  with  exhaust  st^a"  ,  presert  innumerable  difficulties,  and  even 
guiri  tuple  effects  are  not  generally  used  in  sugar  factories  as  nraoh  as 
O.uao.L'uple  effects,  while  many  places  work  with  the  triple  effect  with 
oi  without  preheaters. 

If  all  the  vapor  which  is  used  in  the  apparatus  for  boil  ing 
and  h oat ing  were  removed,  then  in  every  evaporating  system  all  the 
steam  developed  in  one  body  would  be  condensed  in  the  next  and  the 
total  amount  would  be  recovered  on  the  heating  surfaces  without  any 
loss. 

One  kilogram  of  steam  gives, on  condensation,  different  amounts 
of  heat,  according  to  the  temperature  of  the  condensed  water.   It  is 
evident  that  the  condensed  water  has  the  temperature  of  the  heating 
space,  and  carries  off  considerable  heat  from  it.   The  higher  the  pres- 
sure of  the  heating  vapor,  the  smaller  will  be  the  amount  of  heat  loast 

by  condensation,  because  a  greater  portion  of  the  heat  remains  in  the 

-:  17  :- 


[0    '  *'       '   •"•'•"'  'fW  •^••n.  t       --  •     .  -  .  •     .  e»r 


'  •.  ?       .  •  .r. 


O 


aeoq 


*  ,Bf   -z 


ow  B 


Qfi, 


D^a^f8*31tt^)8rt64|Bv<*1:xrfr>v«>..-ft^  nort*. 
~^^fl/-ni  fj^rir  :•    ::       J  - 


Jt 

* 

.  ^f1- 
.  o-t  ,,ac 


,-i  (  j-o. 


..   .ftt 

''     * 


»d 
TMf*  lo  :i»'a 


"9cfcf 


.-aorft:  ,f 
i;ri-*r  T 


condensed  water.   With  one  Kilogram  of  exhaust  steam,  not  quite  one 
kilogram  of  water  is  evaporated,  but  somewhat  lees,  and  in  the  same  way 
in  the  manifold  effect,  not  two,  three,  four  or  more  kilograms  from  the 
juice,  but  always  somewhat  less  on  account  of  the  loss  of  heat  in  the 
condensed  water,  which  amount  is  equivalent  to  the  difference  between 
the  temperature  of  the  juice  and  that  of  the  water.   But  since  this 
quantity  is  small,  it  can,  as  far  as  practical  considerations  are  con- 
cerned, be  neglected. 

If  it  is  desirable  to  evaporate  the  same  amottnt  of  water  in 
each  body  of  the  apparatus,  the  heating  surfaces  must  necessarily  be 
different  on  account  of  the  great  variations  in  the  transference  of 
heat  in  the  different  bodies.   As  previously  noted,  there  are  a  number 
of  causes  which  are  more  unfavorable  to  the  transference  of  heat  in  the 
thick  juice  bodies  than  in  the  thin,  such  as  viscosity  of  the  juice, 
the  lower  boiling  point  and  greater  deposition  of  scale.   Under  these 
conditions,  in  order  to  obtain  the  highest  possible  capacity  of  the  en- 
tire system,  great  care  must  be  taken  not  to  alter  other  important  con- 
ditions of  the  first  bodies,  in  order  that  the  capacity  of  the  system 
may  not  be  changed.,   The  means  adopted  for  increasing  the  transference 
of  heat  in  the  thick  juice  bodies  is  td  increase  the  drop  In  temper- 
ature so  as  to  maintain  a  boiling  point  as  low  as  possible,  with  a  com- 
paritively  small  amount  of  vacuum.   If  the  vacuum  increases  beyond. 
60  centimeters,  drop  in  temperature  increases  very  rapidly.   With  each 
centimeter  of  vacuum,  the  coefficient  of  heat  transference  should  de- 
crease exceedingly  rapidly  with  the  decrease  in  temperature.   Hence, 
it  is  hardly  advisable  to  hold  the  vacuum  higher  than  60  centimeters; 
moreover,  sinoe  such  vacuum  is  difficult  to  obtain,  unless  there  are 
large  quantities  of  cold  water  available,  (and  the  efficiency  of  the 

-:  ;8  :- 


'-  <"•  -•-•- 
"    •**•-' 

"' 


to 


r"         '  '  -  ••'  '" 


ai  ^t 


no  eaai 


ciB.rfolrfw 


I 


aw 


B^ft  al-  ^1 
xiKKis  .6iW 


to* 
i»  lo  Y^i»ooel^ 


o*'el«B«rovirtWf  ^-ro. 


iK  di 


$AS'.*B 

L  «£5Si  aix  .  to  :  jy>  5qo 
at.-  8l" 
nioq[ 


tei^io  at   . 


J-eiJtl  ©ri.t-  lo  srt 


-rtaiw  wrfelrt 


-Jblbrf 


Yl-sn^         x* 
vl*t*ri  - 


vacuum  pump  is  very  low  under  such  conditions),  it  la  best  to  maintain 
practical  work  at  about  60  cm.   Since  the  boiling  temperature  cannot 
be  decreased  further  than  that  corresponding  to  a  vacuum  of  60  cm  and 
the  temperature  of  the  heating  vapor  must  be  increased,  it  follows  that 
the  duties  of  the  other  apparatus  must  be  decreased,  though  the  total 
capacity  of  the  installation  is  determined  by  these  conditions.  These 
capacities  of  the  different  units  must  be  so  arranged  that  the  first 
body  will  have  a  very  small  difference  in  temperature  between  the  heat- 
ing vapor  and  the  boiling  juice,  and  the  rest  of  the  temperature  differ- 
ences should  be  divided  between  the  remaining  thick  juice  bodies.   A 
further  consideration,  to  be  noted,  is  that  the  heating  surface  of  the 

thin  juioe  bodies  must  be  increased  as  the  temperature  differences  are 
decreased,  in  order  to  evaporate  the  necessary  amount  of  Trater  from  the 
juice.   While  the  thick  juice  bodies  need  a  small  heating  surface,  the 
first  bodies  must  be  correspondingly  larger  than  the  last,  because  the 
steam  used  in  them  is  partly  utilized  for  heating  the  juice  for  boiling 
as  thick  juice.   The  body  from  which  the  heating  vapor  is  to  be  dra^m 
should  be  chosen  from  the  size  and  the  heat-transferring-qualities  of 
the  heating  surfaces  in  the  boiling  and  preheating  apparatus,  and  also 
from  £  consideration  of  the  temperatures  at  which  the  juice  is  to  "be 
heated  and  boiled.   When  the  boiling  temperature  in  the  first  body  is 
too  lo^r  for  proper  boiling  and  heating,  on  account  of  the  last  bodies 
being  too  large  and  the  steam  pressure  in  all  the  bodies  too  low,-  the 
pressure  can  be  decreased  by  the  introduction  of  spray  pipes  in  the 
vapor  lines  between  the  first  and  second  bodies,  in  order  to  decrease 
the  pressure  of  the  exhaust-steam  and  vapors.    But,  such  types  of 
installation  are  rarely  successful  without  the  most  careful  supervision, 
and  should  never  be  used  without  regulators  to  prevent  the  spraying 

apparatus  from  becoming  entirely  shut  off. 

-:  19  :- 


• 


lU&^wtf  e*  — 


-"      •-     •••••• 


*••+• 


:>9  16 


rf*  ^rfi^o 


r<  ecf 


TO'r^ii  ou'e       t  arf*-  e's 

icf  ^rtrrfm;'  v^B'-joV.     srt*'  ^nioofBVe  o^  -i»»to  m 

T'-tiSj  if;     >n  <(&£ 
atOMNRf  »^8dX  ertrf'  narftf'  ttijgliafit  "Clstfi'finoqewr 


'Xf  o^  et  T 

ai^- 


irorft  ybbc? 


't  :foir.f>  ee- 


- 


rteno 


B 

Qli/>BT^q^» 
to  ^/ruoeea  Kf 

"  '-  **. 

*4fc  oJ       hno  ni  .fe^lJbocr  A 


e'fSf 


-ral  xr6l     o^ 

ni  -*« 


l 


16  g'siroso^t 


cf  -tsvsn  filtrorin  Ma 


The  cold  raw  juice  can  easily  tie  heated  with  the  exhaust  vapoa 
of  the  last  body,  since  this  vapor  has  a  temperature  of  60  to  70°  c., 
while  the  juice  is  only  about  25  to  30°  G.   This  reheating  is  desirable 
because  it  is  so  cheap  and  can  be  done  with  vapors,  the  heat  from  which 
would  otherwise  be  lost  in  the  work.    The  size  of  such  a  heater  need 
not  depend  on  the  size  or  capacity  of  the  evaporating  apparatus,  for 
it  is  merely  a  form  of  surface  condenser  inserted  in  the  vapor  lines. 

All  other  juices  need  to  be  heated  with  steam  of  at  least  90 
to  100°  0.   This  must  be  taken  from  the  first  two  bodies  of  the  mani- 
fold apparatus,  or  the  first  body  of  a  triple  effect  when  a  thin  juice 
reheater  is  used.   The  so  called  juice  boilers  or  preheaters  are  mere- 
ly heating  bodies  of  the  manifold  system,  which  are  heated  with  boiler 
steam  of  high  or  low  pressure.   Their  installation  is  advisable  when 
there  is  not  sufficient  exhaust  steam  for  evaporation  and  it  is  essen- 
tial to  use  high  pressure  steam  for  heating  purposes.   In  the  preheater, 
the  pressure  of  the  steam  can  be  as  high  as  3/4  to  1  atm. ,  above  the 
normal  pressure,  and  the  boiling  point  can  rise  as  high  as  115  to  120°c 
without  any  danger  of  destroying  the  sugar  or  darkening  the  juices,  pro- 
viding of  course,  the  latter  are  sufficiently  alkaline.    Since  with 
high  pressure  steam,  the  heating  surfaces  and  steam  pipes  can  be  made 
smaller,  they  are  considered  very  advantageous.   Some  factories  have 
installations  of  two  juice  preheaters,  in  which  high  pressure  steam  is 
used  in  the  first,  while  the  second,  is  heated  with  the  exhaust  vapors 
from  the  same.   This  installation  is  most  advisable  when,  through  the 
centralization  of  the  e..^ines,  -L^e.-e  is  an  insuff icien6y  of  exhaust 
steam;  high  pressure  steam  can  thus  be  made  to  serve  a  double  purpose 
before  it  is  added  to  the  exhaust  steam  to  be  used  in  the  evaporators. 
There  are,  naturally,  many  difficulties  connected  with  the  operation  of 

the  juice-boilers  in  conjunction  with  an  evaporating  system,  which  can 

only  be  obviated  by  proper  means  in  the  latter.   It  is  never  advisable 

-:  SO  :- 


..•..,:'-'  .   *»7-  ,Jfe*  Oft  ,«fIT...  /,-* 

"»  '  -t  .!„...'••»...•••  •  ,  *    •  '.^  '       .     '    '  •{--.*• 

setf  *  *tf  scxjBy  j3.triJ.8on.tB  wxM 


,. 


~it.  &:  ."i 

i'    '  /    '  '     '  i  •      ' 

....  -*J  ,^e  i-if5Baiiicvr>£jj 

•*'••.' 

ix^'v     ejrfJ;.*tD         OBCTBO  ID  .&si  $*"I';W* 

.  '  * 

.i'acj«v  .  e-tU  tfi  i^e*.i«ar.     t:oen-3£>noo.  o.bj$1ii/B.  lo  LTTO!  0  \rl9T^£j»jftrj    ^ 
j;  jfl  lo  aBeJe  tltf.v  .'j;  o^  r^^n.  eoe^uf,  i^ 

Xs-t  rcf     atari 


- 


q  -To 


i^^i-Xe 
i  Jb/J*._fto   j-aQ^.eVo  ,*jo 


ii£l.  e?t^.  10'  , 

KV    f>98«,.8r 


t.'RaeT?  /rol  jcpisiit  ;    i 
dxn  *n«iOJt;,txra   ton 


I  of  511  SB  rl&iri  SB 

•>      ;.  .  '. 

taiQjf-;.^  <;.•<•-.  f.i.;-^ 

•  '       .   .:  ;  i-  .'.';•:  •    •     - 

U-f%XiB,.\  ..-.a   ?•:    .  .  ,..t^Bl   eri*.,rtw^HOQ  1o  &t 

tq  j  9.oc?^:.j  'J.;/^  9iiit  ,,.:ia'?£c  .B^u-rae^Tcg 

:T,V'^'^  '.,>..  .•••:-         •'•arc    ..?>2B;.\'        ^o^J.ar.c 

ii'tt  W.  ,.         50    »ftOJ 

' 


RV         \ 


~.t£'V      -..  acsa     > 
/Uo,.b  sitt  ID  nol^Bsi 


a.),   *Jt^ 


to  pump  the  entire  amount  of  thin  juice  through  the  juice  boiler,  for 
it  is  not  essential  to  heat  the  entire  amount  to  the  boiling  tempera- 
ture.  Under  such  conditions,  when  the  juice  is  drawn  into  the  evap- 
orators, the  excess  heat  is  given  off  in  the  f o;m  ct  vapor  and  corres- 
pondingly larger  amounts  of  high  pressure  steam  are  conflensed  in  the 
juice  bodies;  hence,  it  is  best  to  take  only  sufficient  Juice  through 
the  preheater  to  give  a  final  density  of  15  to  30  Brix,  and  the  rest 
of  the  thin  juice  should  be  taken  directly  into  the  first  body. 

Preheaters  are  sometimes  apt  to  have  the  disadvantage  of  var- 
iability in  their  capacity,  for  example,  when  the  vacuum  apparatus  is 
freshly  installed,  very  little  time  and  .much  heating  vapor  is  used  for 
the  first  concentration  of  the  thick  juice  and  very  little  steam  is 
needed  for  the  final-bo iling-off.   At  the  same  time,  it  is  possible 
for  momentary  stoppages  to  occur  in  the  juice  going  to  the  first  body 
with  the  subsequent  lack  of  use  of  the  exhaust  steam.   At  such  times, 
the  preheater  needs  considerable  steam,  and  in  consequence,  much  must 
"he  taken  from  the  boilers  while  the  exhaust  steam  passes  off  through 
•Mis  roof.   To  ovoid  these  evil  conditions,  the  exhaust  steam  lines 
•should  have  a  by-pass  into  the  steam  line  to  the  preheater,  which  should 
alwayo  be  kept  open  during  the  usual  ?rork.   Hence,  one  line  is  suffi- 
cient for  both  the  exhaust  and  the  juice  vapors,  which  are  conducted  to 
the  heating  and  boiling  apparatus.   The  pressure  and  regulation  of  the 
amount  of  heating  vapor  can  be  regulated  at  the  desired  point  by  very 
simple  means  in  the  reheater.   The  juice  is  never  found  to  foam  badly 
in  the  preheater,  because  the  development  of  vapor  is  far  more  regular, 
and  sudden  increases  of  temperature  with  rapid  decreasing  pressure  and 
strong  foaming  are  quite  unlikely.   When  the  preheaters  are  used  in 
general  steam  work  in  the  house,  apparatus  for  regulating  the  influx  of 
the  high  pressure  steam  into  the  boiling  space  is  not  only  unnecessary, 

~:  31  :- 


•;  ' 

->.  .s  ;£*  •*  '-^ttttt^d  •/!$  {  ,-  . 
otnl  mflrtfc  *fr-- 


':••>  -  :  ' 


nl     .:,-     •      \-.\ 


.    »  '          •  • 

.'    "  '         ; 


l  i     t 


r  ;  '        . 


..    • 


' 


*•;  ;*- 


'  "  •- 
•    lo,      f 


«•.«        "- 


-* 

-" 


.-•.-.  - 


rfv:   r^«ij  asf 
ki^a  ^1 

CJft>jfl<      .    •••*    • 

jjftijjjB^Tjj 


fcnagaattsa 


•".   ?  ....     . .     -  '      " 

99-^f  /   &.:":    ••  ''•''•  "A**B  e: 

.    ,••.'   :        •'  eAJ- 

«fitj?  -erf>;  ,an61.*ifcr    ? 'ixv^  .'--: 

on^ -ori^   6'^..  ttrtxl-  arfiOvt-'fi'-erit  oJ'ni   dfeB(l-\tf  fl'efVBrf  j 

j-re£j:'     ;.-!"•.'•  TOr-  •dif-    jr?^-iwBC;r?ti< 

'*•>.%<.':          96i»^--     K"t?Jti;"'  f^'»<W 

•'•'if,'      i.    •"'-'';'•  ,:^lv'::;  ' 

ifc^j,^'-6n'^  is  r.'3ii;J  ^ .* "    -"5>cT  ^sc^-'i^jAv  'Sfji^B* 

^-f:^T^^:      :•--:  .  10  .•    «'  V  .3       f'..3 

v  '!....-{' 

i  ..  *T'*.'  >.'>  -''ii    •••     riJ'^&ift 

..  jv    .    |         .     v*  '•    '>./•    ••;.    .'    >•    i.'  !r-v/...      .    •vv'-,' 
.•>      •     -         ."  .  'T/^i-Ifi           ;i/p:-4^B--:;' 


.^ 


:rt"o 


x  •:- 


but  superflous,  for  strong  sudden  changes  of  pressure  are  impossible 
and  a  careful  workman  only  has  to  watch  the  guage  in  the  exhaust  steam 
line.   Wherever  preheaters  are  used,  the  entire  evaporating  apparatus 
must  be  of  such  capacity  as  to  thoroughly  evaporate  to  the  proper  den- 
sity the  amount  of  juice  which  is  sent  to  it  regularly  in  the  work. 
Irregularities  which  are  necessarily  incident  with  certain  types  of  evap- 
orating apparatus  can  never  be  entirely  prevented  in  practice.   They 
are  in  part  dependent  on  the  operations  of  manufacture,  for  example, 
varying  amounts  of  exhaust  steam  used  at  different  periods  of  the  work 
and  the  boiling  of  thick  juice  to  a  f illmass .   Moreover,  it  is  well 
known  the  flow  of  juice  in  the  factory  is  never  entirely  regular. 
Sometimes  the  juice  runs  a  trifle  slow  in  the  diffusion  on  account  of 
poor  cosettes,  or  unequal  or  irregular  pressure;  sometimes  the  rate  of 
saturation  varies;  and  at  the  filter  presses  runs  faster  or  slower;  or 
the  juice  accumulates  in  the  storage  tanks  beyond  an  extent  calculated 
for  it  when  the  evaporating  installation  is  only  designed  for  normal 
capacity. 

The  bodies  of  the  evaporating  system  must  be  chosen,  not  only 
so  they  will  have  the  proper  amount  of  space  in  the  first  bodies,  for 
the  purpose  of  heating  and  boiling,  but  they  must  also  be  able  to  evap- 
orate sufficient  quantities  of  water  from  the  juice.   In  consequence, 
for  temporarily  forced  work,  the  heating  surface  should  have  an  addition 
sufficient  for  ten  percent  above  the  normal  capacity,  for  all  bodies; 
and  there  should  be  a  further  allowance  for  the  decrease  in  the  trans- 
mission of  heat  due  to  the  deposition  of  scale  on  the  heating  surfaces . 
But  since  such  depositions  occur  in  large  quantities  only  in  the  last 
bodies,  the  increased  heating  surface  is  t»o  be  supplied  on  this  basis 
in  these  bodies  only.   While  an  increased  flow  of  juice  calls  for  larg- 
er heating  surface  in  all  the  bodies  of  the  evaporating  system,  an  in- 
creased amount  of  vapor  for  boiling  and  heating,  results  in  increased 

-:  22  :- 


' 


'-.»'    'f 


i»<ioi/t;f»rf'f  oj 


axe  'lol  ,o««rJ;d«<Wh'«l  to  a 
rl^  lo  afcoirc»4'  ^ns-ce^HJb 


lo  J-fu/ooofi  ntf  ft 


10   ji 


9rfcf  nt  wole 


na 


^'''          '       '' 


•'        '  v     •*••        •••••.     ";;.'•;'•••:•-•    ' 

OCf    T&V'flfl      ''.t'O    8.f'r«1r  ;  -1   •    ".'  "TJ  JT"C 

1  •.  ;*>-j  ?.•'     :  •  • 

,'*•"'  "  '.'.     "'  1 


lo 


i-  B  eitjj*r  «»b'it;t 
:'  *ro  "Thi/p'onu1  '16 
*r":q[  •rat.fi'i  erft  .tA  "J&TJB   .'R 
erf4 


iow 


.eeJtfcexf 


.,..  . 

si   '^i'-;  3t8^»\§(  'Siii^B'-t 
erfl'  ni  >'c>s<i«:  lo 
'' 


<  . 

",  soJh..'t  '  'eif^'  iac-rt  'ietfsw  'to 
ftltfbrfa  "esiai^rtr1  jrtiVfe^rf  arfj'   / 
l'VT^^oMfl^'  CArnon  6'.H  »Votfii 
'oei>  '  Art*  '  •toi:WoKawotij»  '"• 
1*  no'  ' 


.., 

lo  oaJfDotf  srtT 

j  4ri^  ftvsd  IIlw  \r«ri^  oa 


«>o        net     ol  Jr 
s  «cf  Mirorte 


aitMont  srt^  »aeiJt> 
ine  aalxioef  ecortJ'  c 


16 


capacity  of  the  bodies  in  vfliioh  this  increase  of  rapor  occurs.  Because 
this  irregular  development  of  vapor  effect*  only  the  first  body  and  the 
preheater,  it  is  not  necessary  to  figure  on  the  heating  surface  for  the 
largest  use  of  steam;  and  it  is  quite  satisfactory  to  figure  on  the 
average  amount  of  steam  which  can  be  used  on  the  heating  surface,  pro- 
viding care  is  taken  to  anticipate  any  possible  increase  In  the  teis>er- 
ature  of  the  heating  vapor.   Since  the  capacity  of  the  evaporating 
apparatus  is  within  normal  limits  proportional  to  the  temperature  dif- 
ference, the  normal  amount  of  which  rarely  exceeds  6  to  8°Q  an  increase 
in  the  temperature  of  the  heating  vapor  of  2  to  3°C.,  (corresponding  to 
a  pressure  difference  of  2/10  of  an  atmosphere)  would  increase  the  cap- 
acity of  the  apparatus  1/4  to  1/3.   This  increase  should  be  possible 
in  order  to  cover  the  great  irregularities  in  the  use  of  steam  in  the 
boiling  and  heating  stations. 

The  manifold  effect  system  is  quite  flexible  and,  as  a  rule, 
every  change  in  the  evaporating  conditions  adapt  themselves  rapidly  to 
the  best  conditions  possible  under  the  circumstances.   The  greatest 
variations  are  due  to  the  temperature  differences  in  the  single  bodies. 
It  is  these  changes,  with  corresponding  variations  in  the  coefficient 
of  heat  transmission,  which  alter  the  capacity  of  the  system.   All  cal- 
culations on  the  heating  surface  must  be  based  on  the  Known  conditions 
of  evaporation,  the  values  of  which  remain  unaltered  by  other  conditions 

later  in  the  work.   The  great  adaptability  of  the  manifold  effects  is 
due  in  part  to  the  large  number  of  complicated  conditions  which  govern 
the  operation.   These  can  never  be  wholly  taken  into  account  from  a 
theoretical  stand  point. 

The  bodies  of  an  evaporator  sho\\ld  be  placed  in  a  line,  with 
the  separate  bodies  so  arranged  that  they  can  be  used  as  the  sa^e  units, 

thus  decreasing  the  number  of  effects.   Each  body,  when  coffer  shaped, 

-:  23  :- 


n« 

•20^ 

erfj.ro  tttr&g.-*  > 


^T"TP)>        'J'; 

'- 
* 

~"  '   '    r'v   '-  i 


o 

t  srfJ  no  011/5^1;"?*  -vippo-^oen.  vto«-  eJ 

osk.o«l8l:^       ^iup  -Jii:.^-1  frfrfl   jaaoJ-s 

'  ?  :^oi-ri^:^ee.*a 

^njs  -o*i»qi   otJn?  ,o^  •  -flteif*^ 
-?:  .loqar/,  $nJ 

rO;:?<OT^  pt:  ^  rjt- 

S'^j-'«  vil  350. 

•  ''..' 

J  "'tow   srri^^ 


,  : 


Jc.  1 


l'4 


vlaaj 


i^ 


rt«f  .    •  •>  f- 

» 

jfiQp1 
JMa^tefia  ^itJ.i'S 

"    r 

rloi^i?  8noi*l|j?:po 


»or 

^r  oj  euft  OVC.T.'-        i- 
^j>  ,jMa;i. 

'?    •-'••*'  .UQ?ReJ^ai.iBi^-* 
_»,..  i3..;?ftt*p^ 

*  ' 

nffi-f?;         -aai/^v  eril    ,,701,1^1:^ 


^liM-a 


'-•  ' 

'   * 

«wtt   c^  .t^sgr  rtl-  9« 


r'  :- 


'^-^^ 

ff 


to 

. 


»  nu  e>i 

. 

;;  89lbQC(    OJ-. 

16^95 


has  its  particular  heat ing- tube- space  fitted  with  vertical  tubes.   The 
heating  space  is  connected  "by  means  of  proper  channels  with  the  main 
steam  line  and  the  vat>ors  pass  from  one  or  more  openings  through  the 
usual  cooking  space  into  the  vapor  lines.   The  juice  circulation  is 
thus  quite  satisfactory,  for  the  single  tube  heating  systems  give  a 
sufficiently  broad  space  in  between  the  walls.   In  these  types,  of 
apparatus,  increased  capacity  can  be  made  with  little  cost  and  few 
changes  in  construction,  and  in  the  same  way,  changes  of  the  units  will 
allow  changes  in  the  heating  surfaces  in  different  bodies,  when  this  is 
found  desirable. 

The  basis  for  calculating  the  heating  surface  depends  on  the 
coefficient  of  transference  of  heat.   with  the  usual  types  of  the  ver- 
tical or  horizontal  apparatus,  the  following  figures  can  be  used  for 
practical  work: 

With  the  quadruple  effect,  the  coefficients  in  the  first  body 
are:  In  I.  (&nd  in  the  pr cheater }  40  to  50;  in  II.  30  to  40;  in  III, 
20  to  30;  in  IV.  10  to  15. 

With  the  t.  iple  ef-^ct:     In  I.  40  to  50;  in  II.  30  to  35; 
in  III.  12  to  15. 

Of  course,  it  must  be  understood  that  these  figures  axe  only 
applicable  during  proper  operation  of  the  evaporators.   If  the  amount 
of  thin  juice  and  available  steam  for  heating  and  evaporating  are  deter- 
mined, all  the  conditions  for  calculating  the  size  of  the  required 
heating  surfaces  are  at  hand  (See  Appendix  II).   It  is  very  important 
in  these  calculations  not  to  contemplate  too  high  a  temperature  for  the 
exhaust  steam  in  the  first  body.   The  heating  surface  will  then  be 
sufficiently  largo  for  the  proper  capacity  and  manifold  effect  evapor- 
ator, and  for  the  correct  incidental  conditions.    The  evaporating 
station  should  have  a  capacity  sufficiently  large  to  utilize  all  the 

-:  24  :- 


,99tfU*.  iBtJ  1T"2V,.   ASi*.  bO  Mil    rO:  .;'     •v-c'i.vt-^nf.M^.''    -tsl 

"-!';*:    •/„'..'     •;•     >•'.  «    •      '•  ,••      ...  . 

OXT   1o   '",r  3  on    ("5  Jb^  *'''''..'' "^o**1   o.1"    ^^:iv'<y  """."  ? .'  i^' 
*i.io  aiof^-  ^8«Q   e^^-.?^1.'   ? 


*  '  -•  . 

'1Y9    ]6i'U»t,B8rt    »tfCJ>t 

fl>Kjr»rtt  nl    .  .ullew  srit  ooflqo"Ji>flb't'if  vi Jr 3/01  '-'•; 

rf^fXw  «t>ft::,'  MO       ?o  ^.tioeqflb   h8a^-r,h7  '  ,  a'thr  •>  i;  :i  ; 

'       •'  '        •  '  .:         '  .;..., 

5..  .  Y6V;  ;M!^Q    rtri*    _li    b^TB     f  .T") .  *OifT  J'«rTOb   V.l     Of^^i':!':' 

•  :  •*•  *. ''""«"'  "  '  *        *  •        .  i 

. "* .'"fw   . e^ifcod  >rf!^i?']^xJb  ni   ^•'•'O.'"''"JJT,          *..ie."  oilt    v    ^•»*v1'^io  TO!  Cr. 


•  Ic  -e(       '  jTsve^.; '•-.,' 
1  Jbeerr  9 


. :.J-  ni 


K. 


i; :  c.  ._-c.>sL.:xr   *?U    vfsjjin    +1    .  f»S'.;..'/ob   10 
.    .  ^*   Ic  noi^s'-e^o    i^qoiq  jrici;.*   ii'i^f) 
:j  .yta  rfiiij' £••=»/.  nfj't;.  -•'• 

sc^J-     T 

:  •  •    .       *.J  .;..  •  ••(.  T'?  , 

-/Re 

Tue.;,  ~      .^7'Tl 

:•:!£>.  Y^-1''*1'  '  '        * ''"''"jro'-tf) 

.  arroJtJ 


steam  in  the  factory  for  heating  purposes.   Experienced  calculations 
have  shown  that  the  steam  economy  is  better  the  more  fully  the  steam 
from  the  evaporating  apparatus  is  used  for  boiling  and  heating;  there- 
fore, under  these  conditions,  no  high  pressure  steam,  should  be  used. 
In  this  manner,  with  proper  usage  of  the  exhaust  vapors  for  boiling  and 
warming,  better  results  are  obtained  with  the  quadruple  than  with  the 
quintuple  or  sextuple  effect  evaporators ,  in  which  the  use  of  exhaust 
vapors  is  necessarily  careless.   Even  a  triple  effect  can  be  used  to 
advantage  when  fuel  is  cheap. 

In  factories  with  properly  designed  evaporator  installations, 
the  total  steam  used  per  100  kg  of  beets  is  about  60  kg.,  including  the 
cooling  losses.   No  factories  use  more  than  70  to  75  kg.,  and  this  total 
amount  of  steam  should  be  used  (either  as  exhaust  steam  from  engines  or 
high  pressure  steam  from  the  'ooilers  )  in  the  first  body  or  the  preheater, 
unless  it  is  advisable  to  inject  steam  into  diffusion  lines.   The  use 
of  steam  can  be  curtailed  by  enlarging  the  bodies  of  the  evaporator 
station,  or  by  increasing  the  use  of  the  steam  in  the  same,  or  by  rais- 
ing the  temperature  of  the  vapors  for  the  reheaters.   In  each  change 
of  installation,  calculations  should  show  a  sufficient  saving  in  fuel 
to  warrant  any  increase  or  repairs  on  the  station. 

A  theoretically  interesting,  although  impractical  system  of 
steam  utilization,  by  means  of  which  steam  can  be  decreased  below  60 
kg  per  100  kg  beets,  is  that  which  depends  on  removing  the  vapor  dev- 
eloped in  the  firat  or  second  bodies,  and  increasing  its  pressure  by 
means  of  pumps  to  that  of  the  high  pressure  steam,  so  that  it  can  be 
reused  as  such.   Naturally,  this  method  can  only  be  employed  when  the 
compression  pumps  are  operated  by  water  power,  but  the  evil  of  extreme 

-  25  - 


' 

.  :  '.  '  '    "       .'  *•  •' 

.totf  sol  Jtoatr  al   a 


snlliotf  tol  RToev 


lo     <»atr  ^^  fiolAr  rri 
b*?oi/  5tf  nco  Jcsl'i* 


i    ,^ji  :-a  .^;;ocfn  el  a^ 

.•    ' 
f'9 


enT       .aenll  4t'olaLTii 


;.<»«•  rrl        .  BIO  j  83/ 


TO 


rT 


Ifi^O^    OJ 


erf* 


Vj    va/Beo.-:  y  ,., 


lrro  HBO  £od. 


'I  •«^£  J  'f  fu  zt 
rf  sat  COI   TI 
l  ert.t  al  ^» 


.rtotm  as 


superheating  in  the  compressed  steam  has  to  t>e  contended  with.   Super- 
heated steam  is  entirely  impracticable  for  heating  purposes  in  the  evap- 
orators, because  it  is  not  cooled  sufficiently  at  saturation  temperatures, 

CL  v" J 
as  normal  gas,  and  gives  up  its  heat  very  slowly  on  the  walls  of  the 

heating  tubes.   The  superheat  is  not  taKen  up  sufficiently  rapidly,  even 
by  means  of  water  sprayed  into  the  vapor  lines;  the  compression  pumps 
are  also  heavily  charged  with  oil,  and  the  compressed  steam  carries  much 
of  this  material,  which  collects  on  the  heating  tubes  and  seriously 
retards  the  transference  of  heat.   The  disadvantages  of  this  system  can 
be  obviated  by  injecting  high  pressure  steam  into  the  low  pressure  lines. 
By  means  of  this  apparatus,  exhaust  vapor  of  low  pressure,  or  even  high 
pressure  steam,  can  be  increased  at  least  1/2  atmosphere  pressure  with- 
out losing  any  heat  and  without  any  undue  amount  of  super-heat  in  the 
steam  mixture.   The  amount  of  exhaust  vapor  which  can  be  brought  to  a 

higher  pressure  in  this  manner  depends  on  the  pressure  of  the  boiler 

. 
more  than  the  increase  of  pressure  obtained.   To  increase  the  pressure 

, 
of  1  lag  of  exhaust  vapor  by  1/2  atm. ,  2  kg  of  boiler  steara  of  about  6 

atm  are  essential.   In  the  transfer,  as  the  evaporator  station  needs 

. 

f  i 

high  pressure  steam,  it  is  best  to  use  steam  in  the  form  of  a  steam 
spray  apparatus,  the  installation  of  which  is  comparitively  cheap.   It 
is  important,  in  working  with  this  apparatus,  to  use  boiler  steam  of 
full  pressure.   But  since  the  amount  of  boiler  steam  essential  is  very 
variable,  it  is  advisable  not  to  install  a  steam  spray  apparatus  any 
larger  than  for  the  required  capacity,  it  being  better  to  install  two 
small  apparatuses,  the  combined  capacity  of  which  is  equal  to  the  full 
amount  necessary  for  the  work.   In  calculating  the  capacity  of  this 
apparatus,  it  should  be  made  sufficiently  large  to  heat  the  exhaust 
vapor  from  the  second  body  to  the  same  temperature  as  that  needed  for 
the  preheater.   At  the  beginning  of  the  work,  when  the  evaporating 

—  •  26  I  ** 


.,.  ,      ,  ,  ,?  ...    '-. 


*'*   "  '  "  r  •'•' 

'  lo' 


'    "'  '         •  ' 


ea      9Txre«o*&i    bl  ort 

ni«3tqr  < 

D?{- 
ffsi/W'  jo'  rtofrt* 


ot 


"to 


4a  i$  16  SIT;;'    ".:,;      ; 


»itSocr 


'. 


•   v-  ••'  '   «>$  £ai/i 
'ftirfj  'Yo  ytLO» 

' 


;<-» 


Jlw- 


. 


no 


JBllB^Bn     srf.r 
irf*  rf^tw  sni*row  n 


X  l 


a  orit   , 

ejtf  -T«;  -ttlM«od.i 


:'      •    " 


apparatus  is  not  in  use,  fauring  Sunday  pauses  or  breaks  in  the  work)  di- 
rect high  pressure  steam  must  be  used  for  reheating  and  boiling,  and 
the  steam  valves  on  the  apparatus  should  be  carefully  watched  to  prevent 
£>ny  misuse;  they  should  be  provided  with  locks,  or  have  the  hand-wheels 
removed  when  not  in  use.   It  is  advisable  to  have  only  one  large  valve 
on  the  exhaust  steam  or  vapor  lines  to  the  evaporator,  instead  of  a 
number  of  small  ones,  and  to  inject  boiler  steam  through  these  lines, 
A  single  valve  can  be  watched  better  than  several  small  ones. 

It  is  generally  maintained  that  there  are  no  great  losses  due 
to  the  destruction  of  sugar  in  the  evaporating  apparatus  unless  the  boil- 
ing temperature  exceeds  115  to  116°C, ,  or  the  juice  is  not  sufficiently 
alkaline.   Small  losses  do  certainly  occur,  but  in  nor-mal  work,  theso 
do  not  exceed  a  hundredth  part  of  one  percent.   These  sugar  losses  do 
not  increase  with  the  temperature,  but  with  the  duration  of  the  boiling 
of  the  juice  at  a  high  temperature;  for  every  hundred  parts  of  sugar  in 
the  juice  there  are,  for  example,  .14  parts  of  sugar  destroyed  for  every 
hour  of  boiling  at  100°  C;  at  110°,  .163  parts,  and  at  115°,  .175  parts. 
Hence,  if  juice  were  to  be  boiled  in  one  evaporator  for  half  an  hour  at 
115°  c.,  and  in  another  at  a  lower  temperature,  say  100°c .  ,  for  one  hour, 
there  would  be  more  sugar  destroyed  in  the  latter  than  in  the  former. 

Long  delays  of  the  juice  in  the  evaporators  occur  when  the 
amount  of  juice  contained  in  the  bodies  is  excessive,  or  when  the  tem- 
perature conditions  are  insufficient  for  proper  boiling.   The  juice 
contents  are  greater  than  necessary  when  the  boiling  is  carried  on  with 
a  high  juice  level,  or  when  there  is  too  much  tube  volume  in  vertical 
apparatus,  or  too  much  juice  room  within  the  horizontal  apparatus,  in 
consequence,  the  juice  level  should  be  maintained  as  low  as  possible 
during  boiling,  and  the  apparatus  should  be  so  constructed  that  the 
extra  space  is  merely  that  sufficient  for  the  proper  circulation  of  the 

-:  27  :- 


Bt 


»r*rt  ic  ,  s 


tnt>iffi*:ccvj 


aeno   : 


JfcLyrorft 


rigtrf 


:    , 


oj  39.111  loqay  10  uaeJa  i9UBtix&  ed 

•yifOG    *oo(;,,i  otf  |>n£  ,»er:o  ilane  lo  i9< 

• 

')0"C>    «)'^; 


lo  *i 


rirri  B  £eeex9 


:   ppYOT^t^fl    :;j-.;rr;    "So '.';.. ?• 
'I..  «°SXI  *s  fcns   ..ajiisj 

.'-£!    tJ-C;-,    -l<ri    ICJB'J 


° 


T 


*  Hi 


H--  ^eXlorf  sd 

^  *      r«r        e    i, 


q   'io* 


aoJtirJ;  11    ,e 
r.i  hna  ,  .  b 
ecf  j&X;/ow  ir 


oo  »€>i:i/j;  lo 


•;^      . 

jfo   X**vol  ooi.i/,,   yr.^ 


juice.  The  "bad  habit  of  filling  the  apparatus  full  of  juice  when  there- 
ia  an  excess  of  thin  juice,,  or  the  thick  juice  is  not  taken  away  suf- 
ficiently rapidly,  should  "be  carefully  avoided,  for  this  has  a  tendency 
to  decrease  the  capacity  of  the  apparatus  at  the  very  moment  when  attempts 
are  made  to  increase  it.   Too  great  a  retention  df  the  juice  in  the 
evaporating  apparatus,  when  the  heating  surfaces  are  too  large  for  the 
quantity  of  the  thin  juice,  is  injurious  irrespective  of  irregularities 
of  the  work.   The  boiling  point  should  never  exceed  120°c  in  any  type 
o.f  apparatus,  certainly  not  for  any  length  of  time,  because  for  every 
degree  in  excess  of  this  temperature,  the  destruction  of  sugar  increases 
very  rapidly.   If  on  any  ground  whatever,  thin  juice  must  te  boiled 
neutral  or  weakly  acid,  (a  method  always  to  be  depricated)  the  boiling 
temperature  should  never  exceed  100°C.,  and  even  this  is  critical. 
Under  such  oonditilons  it  is  impossible  to  obtain  an  economical  utilisa- 
tion of  steam. 

The  perfection  of  the  work  of  the  evaporating  apparatus  de- 
pends upon  the  following  conditions*' —  - 

Firstly:    That  the  steam  shall  be  regulated  by  the  quantity  of 
thin  juice. 

Secondly:   That  the  pressure  in  the  first  body  and  in  the  preheater 
does  not  exceed  the  previously  described  limits. 

Thirdly:    That  the  vacuum  in  the  thin  juice  body  should  be  main- 
tained as  high  as  possible. 

Fourthly:   That  the  juice  level  in  all  bodies  should  be  as  low  as 
possible . 

V'l  itv.ily:    That  the  thick  juice  should  be  drawn  from  the  last  body 
at  the  same  rate  and  the  same  density. 

If  these  conditions  are  carefully  maintained,  all  the  other 
conditions  will  properly  regulate  themselves.   Since  the  exhaust  steam 
from  tho  engines  is  rarely  sufficient  for  evaporation,  it  is  seldom 
necessary  to  throttle  the  inlet  valve  of  the  same.   With,  however,  a 


OO41 


nl  0°OSX 


R  lo 


en 


)    »tf    '^    BVBWlB 

si  ertl*  neve  I/-;B   .  .  D°? 


lo  taeoxo    -a  e 

r'iiO;-'!        f*;;;" 


tf  er{ 


fJ-  "c  Xiow 


.;;ori8 


r  oriT 
erf? 


7;^- 


at  * 


t  Yl»"B'i  el 


9vl6v  Jel 


8S   :- 


lack,  of  Juice  the  valve  must  be  closed  and  the  steam  must  be  blown  off 
through  the  safety  valve.   In  such  oases,  it  is  never  advisable  to 
draw  water  into  the  juioe  in  order  to  prevent  blowing  off  of  steam 
through  the  roof  for  the  juices  are  only  injured  thereby.  The  pressure 
in  the  heating  space  of  the  first  body  should  not  exceed  the  back  pres- 
sure of  the  exhaust  steani  which,  with  too  great  a  counter  pressure,  da- 
creases  in  its  rate  of  flow  and  does  not  allow  economical  work.   The 
amount  of  boiler  steam  conducted  to  the  evaporators  from  the  preheater 
must  be  regulated  by  the  pressure  in  the  boiling  space  of  the  firwt  body. 

In  the  thick,  juice  bodies,  the  vacuum  should  be  maintained  at 
a  constant  height  for  any  decrease  lowers  the  temperature  in  the  first 
body.   At  the  same  time,  it  is  essential  to  maintain  the  thick  juice 
at  a  constant  density,  for  any  increase  above  60°  Brix  calls  for  a  rap- 
idly increasing  boiling  point,  and  the  viscosity  of  the  juice  becomes 
noticeable  immediately  in  the  increase  of  pressure  in  all  the  previous 
bodies.   By  the  increase  of  the  boiling  point,  the  working  temperature 
conditions  are  decreased;  on  account  of  the  increased  viscosity  which 
decreases  the  coefficient  of  heat  transference  with  a  thick  juice  of 
50  to  60°  Brix,  this  is  about  two -thirds;  with  a  thick  juice  of  70°  it 
falls  to  about  one-thlud  of  th-  coefficient  for  water.   The  statement 
that  the  specific  heat  of  the  thick  juice  influences  this  coefficient  is 
false.   A  regular  density  of  the  thick  juice  is  very  advantageous  and 
in  consequence,  the  density  should  be  determined  frequently  by  spindling, 
or  better  still  by  automatic  regulating  devices.   A  simple  and  practi- 
cal method  is  the  spindling  of  the  juice  as  it  comes  out  from  the  pres- 
sure line  from  the  pump,  by  means  of  a  spindle  cylinder  with  a  float 
valve  through  which  the  thick  juice  runs  continuously. 

In  order  to  withdraw  the  thick  juice  from  the  evaporators i 
juice  lifters  are  rarely  used.   Punpo  should  be  installed  in  every 


-•  .  <," 


:   •  v- 


Yl>o?f 
«r 
;1 

d^-'ai  oq*\'«».«Af'     t 

r.t'i       f  n:o  ^o«r«  ^nil  lex*  ferf^  •  nt  -' 


dtferfxo  •  ert* 
'    1     -     " 


isH  niAf/UH|^4 

8XIBC    XiTH   -*08    lYr^s 


a^Tcr  srf^'^cf  -b«*-slus9f  ad 
iJbctf-^oii/t'JlolJt*  »dJ  nl 
«»^odfi  rdt  trfsJi      ^naf«. 

a  el  >/•   .wail  saee 


OB 


ff  lo  ^ 
erttf  to 


.  • 

[^:  ^r 


L£.f^ 


't  a  A 


?/-C  •      ^1 

solirfc 

ttft'-^^si'  -3ri^  w 


•'    '  •-     ' 

rfolrfw  "rfji»6ii(*  evlsv 


case  In  order  to  obtain  a  constant  draw  of  juice,  and  thus  obtain  a  thick 
juice  of  even  density.   Pumps  work  best  against  the  vacuum  of  the  ap- 
paratus when  they  are  placed  as  far.  below  as  possible,  in  order  to  have 
the  column  of  juice  counter-act  part  of  the  effect  of  the  vacuum.   The 
transference  of  juice  from  one  body  to  another  should  be  uninterrupted 
and  regular.   A  careful  worker  learns  very  rapidly  how  to  regulate  the 
transfer  valves  so  their  position  rarely  has  to  be  altered,  as  long  as 
the  juices  enter  the  evaporator  regularly.   The  transfer  pipes  should 
never  enter  the  upper  heating  space  of  the  apparatus ,  but  the  under  por- 
tion beneath  the  heating  tubes  and  should  be  introduced  through  perfor- 
ated pipes.   Juice  in  being  transferred  from  one  body,  to  another  with 
a  lower  pressure  is  overheated,  for  the  latter,  on  its  entrance,  devel- 
opes  suddenly  a  very  large  amount  of  steam,  which,  when  conducted  into 
the  upper  portiftn  of  the  heating  surface  is  sprayed  over  the  apparatus 
and  is  the  cause  of  considerable  loss  of  sugar  through  entrainment.  If 
the  juice  is  led  under  the  heating  tubes,  the  ensuing  bubbles  and  vapor 

of  stean  are  quite  advantageous  in  increasing  the  circulation.   In  order 

• 

to  precisely  regulate  the  juice  level,  stand  glasses  should  be  so  in- 
stalled both  below  and  above  the  heating  spaces.   Juice  guages  which 
stand  entirely  above  the  heating  tubes  are  of  no  advantage.   Large  eye 
and  light-glasses,  through  whinh  one  can  note  the  contents  of  the  evap- 
orators, are  quite  essential  in  all  types  of  apparatus.   When  these  pre- 
catitions  are  followed,  normal  conditions  can  be  readily  obtained,  in 
which  the  pressure  of  vacuum  conditions  remain  the  same  in  each  body,  as 
long  as  the  exhaust  steam  pressure  and  vacuum  of  the  condenser  are  con- 
stant.  Variations  from  these  rules  are  the  cause  of  decreased  capacity 
and  stoppages  in  the  work  due  to  difficulties  of  evaporation.  If  these 
variations  occur  regularly  at  the  end  of  the  week  in  such  a  manner  that 
77ith  a  constant  vacuum  in  the  thick  juice  body  the  pressure  in  the  pre- 
vious body  increases,  it  is  a  sign  of  deposition  of  scale  on  the  heating 

-:  SO  :- 


'  . 

'       ri  '  '       :(  I 

erii'ld  ^C'i^ 

)<?  .*5  :  »  . 


<<::'  •  '  "61  1  ie  oa  •  -iJtferi^  oe-.  ee-v-Isv  -      .L: 
Xii^      '  ^5  -:  TOI^.VO  *rU 


jlieKj  rfsi/oiftt  Jboi/bOT^nl"  ecf  ^liforle  t^tti?   r     •  •• 

>        •- 

.\»bf>cf  ^ncv'itlonc^  b9Ti9~W.fi':*  sni 

no  fvr.>'.tYBl  f>fli>'  "rol-  ri«6e^-p9r(i9iro  al 

'  '       snabriB 


"U.;  ;y_    ^A.^  -^  ^^f 


o  pfeoi  ^-l.rii^.     -  -  --.    \;    .  r;.       arf^  e 


^oj&itfi   ^jiii'"*  Bo-r'  -oi~ii  -"<V'O'^  -bnjB  w" 

7-so  afio  rff>.'  fiw  risz/ 
•!!«  '.tl  .'iGitn 


t  -i-  '  r-  :*Sv:i>rtr.s  *«r»B9'l5 
J"   i    "»r   r'ri-  ':A^-;'v-  •'  ?>'!  r- 

^"•ti"   ir-'L-  ,^6*  •aui?;.^  8e;>-f 

!•  •  *.    - 

*^    -^ 

9*j  L'rt^-'^rtj 

;  si'bq  t1  >o  "ft^t'i^1  a;  te 


tubes,  and  this  indicates,  to  some  extent t  the  strength  of  the  fluid 
with  which  the  evaporators  must  be  boiled  out  and  the  time  which  will  be 
necessary.   Further  disturbances  in  the  pressure  conditions  occur  when 
the  condensed  water  from  the  heating  tubes  is  not  fully  withdrawn  and 
thus  decreases  the  heating  surface.  In  order  to  prevent  these  difficul- 
ties, water  guages  should  be  placed  within  the  heating  spaces.   The 
removal  of  condensed  water  from  the  heating  spaces  in  which  the  steam 
has  a  pressure  greater  than  1  atm. ,  can  be  accomplished  by  means  of 
traps ,  but  great  care  must  be  taken  that  these  discharge  properly  with- 
out allowing  steam  to  blow  through  them.   The  water  condensed  in  the 

thick  juice  bodies,  is  either  pumped  or  removed  in  the  tail  pipe  in  the 
form  of  a  water  column,  which  is  sufficient  to  overcome  the  vacuum  in 
the  heating  space;  this  necessitates  a  height  of  six  to  seven  meters. 
At  the  sane  time,  condensed  water  from  other  apparatus  is  led  to  this 
container  and  pumped  from  there  to  points  where  it  is  to  be  used,  though 
it  is  best  not  to  mix  this  hot  water  with  cold.   That  which  is  over 
100°  C.,  should  be  used  for  feed  water  to  the  boilers,  while  the  rest 
should  be  used  for  diffusion,  sweetening  off  the  filter  presses,  slack- 
ing of  lime,  etc. 

In  some  factories,  attempts  have  been  made  to  utilize  the  heat 
from  the  condensed  water  for  evaporation  by  running  the  water  from  the 
heating  space  of  one  body  to  that  of  the  next  of  lower  pressure,  in 
which  manner  the  excess  heat  is  given  off  in  the  form  of  vapor.  In  this 
manner  all  of  the  water  finally  collects  in  the  heating  space  of  the 
thick  juice  body,  from  which  it  drains  with  the  low  temperature  of  this 
heating  space.   When  this  method  is  used,  drain  lines  must  be  utilized 
in  order  to  prevent  any  possible  accumulation  of  water.   Any  further 
advantage  is  questionable,  for  the  heat  which  is  thus  utilized  in  the 
evaporators,  is  lost  for  boiler  purposes. 

-:  31  :- 


.    '  '*'    » 


>.  ^ 


oo 


rfi  -r--.' 


o  ., 


.  t.i/ 


-"     -- 


lis 


el 

o^  •!:  ^i   s^ 


10  j 

«loi    jr.'B-gl  rfotrfw  . 
af.Kjyti^ 


oo  .,••%::, 


•  T  I 
<  / 


lo. 


tti   . 


.1  ':.'    »~o 

Utun  ,: 

•  ~i  .'.mil 


l  -lo  ^><9n 


"T  ^ 

..u^i-T-jiojii  .-^v.a  n  I 
O      jsjj  r  ^»tnc»b 
._•  ^  "60^  auto  1o 


••«i.J,^7is-at  • 


c     \-JC4-c 
tfi.tr    e 


f»«v  ai  .JN3»rf*ftE..aitW 


to  3TQl: 


'        . 


The  pressure  conditions  can  also  change  when  the  juice  starts 
to  foam.   The  formation  of  foam  Is  advantageous  within  certain  limits, 
when  the  juice  levels  are  maintained  properly,  but  if  the  foaming  "be- 
comes too  violent  the  heating  surfaces  are  no  longer  satisfactorily  wet 
over  their  entire  surfaces  and  every  dry  spot  is  inactive;  hence,  with 
violent  foaming,  an  increase  of  pressure  occurs  in  the  heating  space. 
To  precipitate  the  foam,  fats  must  be  put  in  the  apparatus;  these  should 
be  of  high  viscosity  so  as  to  use  as  small  an  amount  as  possible,  be- 
cause the  ensuing  lime  soaps  and  undeconiposed  fats  injure  the  filtration 
of  the  thick  juice.   To  insert  fat  into  the  apparatus,  an  oil  pump  with 
a  butter  valve  should  be  installed  in  the  vacuum  space  of  the  boiling 
body. 

A  low  vacuum  in  the  last  body  and  high  pressure  in  the  first 
is  a  frequsnt  occureiice  in  the  oeginning  of  the  campaign  on  account  of 
the  inequalities  in  the  density  of  the  lower  vacuum  working  bodies  and 
evaporator  lines,  due  to  influx  of  air  which  prevents  the  condensation 
of  the  steam  in  the  condenser ,  and  is  the  cause  of  overloading  the  air 
pump.   Such  irregularities  can  be  detected  by  the  sucking  sound  of  the 
air  or  by  means  of  a  flame, and  can  then  be  remedied  by  cement  or  putty. 
Changing  the  simple  methods  of  working  is  never  essential;  changes  in 
the  practical  \?orkings  of  the  evaporators  are  rarely  successful  in  prac- 
tice, and  such  propositions,  as  a  rule,  are  only  made  upon  paper  and 
are  not  experimented  with,  nor  their  feasibility  not  demonstrated  by 
actual  practice. 


-o- 


-:  32  :- 


> 


'••     .•;.,;..•.*>    ,:•!.:   -,;.&£',;.    .•  :  .  ?.      . 


P.'iSi  .,'LS*C.  .  ••    •     .   -;-.'^r  _•>.:•  _j  ,t^,  -'    r 

..pi  -'..\'.^:    .•:;;...  e/^o- 


j  ? 


•  •  -  •'    ^    •  '  :   ' 


':    -•  • 


,.»ur:   a 


CHAPTER  XIII. 

CONDENSATION  OF  THE  VAPORS. 

For  a  number  of  years  the  duplex  effect  evaporators  and  their 
vapors  were  used  for  heating  and  boiling,  and  in  consequence,  large 
quantities  of  vapors  from  the  juice  ^ere  gathered  in  the  condensers. 
T7ith  the  present  type  of  evaporating  apparatus,  comparitively  small 
amounts  of  v?."_;or  reach  the  condensers.  TJhere  heating  and  boiling 
occurs,  there  is,  naturally,  a  condensation  of  steair..  Apparatus  to 
acconplisli  this  purpose  serve  also  as  condensors,  usually  surface  con- 
densers.  T/hen  speaking  of  condensors  in  sugar  work,  the  term  is  applied 
only  to  the  spray  condensers  which  condense  the  vapors  alone. 

Of  100  leg  of  water  evaporated  by  expansive  heating  of  the 
juice  v;ith  vapor  and  boiling  in  the  quadruple  effect  evaporators,  (which 
represent  about  the  amount  Trhich  must  be  evaporated  from  the  juice  of 
100  kg  of  beets),  only  10  leg  are  conveyed  E.J  vapor  from  the  thick  juice 
bodies  to  the  spray  condensors,  '.-hile  a  portion  of  these  vapors  are 
sometimes  used  to  heat  the  rejr  juice  and  are  condensed  in  the  preheaters . 
The  remaining  90  kg  of  ^ater  are  condensed  on  the  heating  surfaces  of 
the  reheating  and  boiling  apparatus,  being  precipitated  as  pure,  some- 
v?!iat  ammoniacal,  condensed  r/ater.   Besides  the  vapor  fro:::  the  thick 
juice  bodies,  that  of  tho  pans  must  also  be  condensed.  According  to 
the  density  of  the  thick  juice,  fro:...  10  to  15  kg  of  Trater  must  be  evap- 
orated per  100  kg  of  beets.  And  as  much  again  must  be  evaporated  in 
the  evaporator  bodies,  Trith  the  differences  that  the  evaporation  in  the 
latter  is  distributed  equally  throughout  the  24  hours.   In  consequence, 
the  condensor  capacity  of  the  former  rrast  be  sufficient  to  take  oare  of 
the  j^axizron  development  of  vapor . 

The  vacuum  pimps  are  of  either  the  "dry"  or  "wet"  type.   They' 
rerjove  the  noneondensacle  gases  and  the  hot  irater  used  in  condensation. 


ftrrs 


f-'  »•  v^--:!'--^  *»ft2L' 


"-'" 


"'vc'rocr  ccioov  »;."*   .tbs 
^      rn^x),"..^,/  nLr  t 

!"^'jriv:erk;. 
iofenf».f*rr'3t?.  ' 


-^ .  .  •'•• 


"  10-  »j;t 


*J.  : 


Viof 


^r,-' 


• 


The  wet  pumps  have  the  disadvantage  of  precipitating  scale  from  the  hot 
water.  The  counter  current  condensers  do  not  show  this  failing  because 
the  cool  gas  coming  in  contact  with  the  hot  water  is  rewarmed,  occupy- 
ing a  larger  space  but  thereby  diminishing  the  capacity  of  the  pump. 
Hence,  in  sugar  factories,  the  dry  vacuum  pump  is  favored,  with  high. 
eor.de ns or s  fro:;:  which  the  wc.ter  flows  through  a  barometric  column.   The 
condensers  are  nearly  all  of  the  counter  current  types  in  which  the 
vapors  enter  at  the  bottom  and  come  in  contact  with  -Tailing  water.   The 
failings  of  these  condensers  -?hica  gave  many  difficulties  in  their 
earlier  installations,  and  caused  the  use  of  the  more  unsatisfactory 
direct  current  condenser o,  were  namely;  the  blocking  of  the  counter  cur- 
rent condensors,  thereby  causing  irregular  wor":  and  sending  large  quan- 
tities of  water  into  the  vacuum  pumps.   These  difficulties  could  have 
been  obvir.ted  by  raising  the  height  of  the  condenoor  and  increasing 
its  cross  section,  also  arranging  the  spray  holes  sufficiently  far  apart, 
particularly  in  the  lower  portion  where  the  vapors  enter.   It  is  also 
important  to  bring  the  vapors  in  sufficiently  high  from  the  bottom,  so 
that  they  will  have  space  enough  to  travel  a  short  distance  with  the 
falling  water.  By  these  means,  the  condensers  are  rarely  blooked.  The 
inner  arrangements  are  quite  varied;  in  some  the  water  runs  over  trough?? 
or  shelved  plates,  in  others  it  folio  in  the  form  of  a  spray  or  fine 
drops,  while  in  others  it  flows  over  inter supposed  baffles.   ?or  sugar 
factory  practice,  they  ail  worl:  satisfactorily  when  they  have  sufficient 
oolct  water  injected,  and  give  a  si'JTficient  vacuum,  that  is  about  GO  cm., 
which  is  essential  for  boiling  in  the  pans. 

Condensers  worl-:  satisfactorily  developing  a  vacuum  of  60  cm.  , 
when  the  temperature  of  the  tail  pipe  water  is  not  more  than  10°C .  more 
than  that  of  the  vapors,  and  when  the  gases  drawn  from  the  pump  are  of 
the  temperature  of  the  spray  water.   The  condensers  should  be  controlled 


I-  • 


O.I    «3 


r'i' 


.-  •  •;.  *  r*. 


by  the  insertion  of  thermometers  in  the  tail  pipes  and  vacuum  pipes 
near  the  pumps;  the  temperatures  indicate  quickly  whether  or  not  the 
correct  amount  of  spray  water  is  being  injected,  and  indicates"  as  well, 
the  action  of  the  vacuum  pump.   The  tail  pipe  should  have  a  straight 
fall  of  at  least  10  m.  from  the  bottom  of  the  condensers  to  the  upper 
surface  of  the  water  in  the  seal  tank.   This  height  should  be  maintained 
whether  or  not  a  complete  vacuum  is  sought,  in  order  to  make  full 
allowances  for  any  shrinkages  of  the  column  of  water  in  the  pipes.   The 
tail  pipe  should  have  a  sufficiently  large  diameter,  particularly  with 
waters  which  precipitate  much  scale,  so  that  the  pipes  will  not  become 
entirely  closed  during  the  campaign.   Any  cleaning  during  the  campaign, 
should  be  avoided,  not  only  because  of  the  necessary  delay  but  because 
the  connections  should  not  be  broken  during  the  work. 

The  temperature  of  the  tail  pipe  water  depends,  of  course,  on 
the  temperature  of  the  spray  waters.   Under  usual  conditions  when  the 
vapors  are  of  about  62  to  65°C.,  and  the  temperature  of  the  tail  pipe 
water  about  10°C. ,  and  the  spray  water  about  10  to  15°C .  ,  15  kg.  of 
water  are  used  per  kg.  of  vapor,  which  is,  on  100  kg.  of  beets,  about 
150  kg.  for  heating,  and  150  to  225  kg.  for  evaporation.  TTith  the  in- 
crease of  the  vacuum,  the  variation  in  temperatures  between  the  vapor 
anc  the  spray  water  decreases,  and  the  quantity  of  injected  water  must 
be  increased.   It  is  only  possible  to  calculate  the  amount  of  condenser 
water  when  the  amount  of  vapor  to  be  condensed  is  constant.   The  amount 
of  water  used  is  extremely  variable  when  each  evaporator  has  its  own 
condenser  and  vacuum  pump.   The  supervision  of  such  an  installation  is 
extremely  difficult,  and  the  costs  of  construction  are  high.   Some  fac- 
tories have  gone  to  the  other  extreme  of  installing  one  central  conden- 
sor  and  vacuum  pump;  this  has  the  advantage  of  the  use  of  a  constant 

amount  of  water  and  a  single  large  pump  corresponding  to  its  capacity. 

_  •  <z  • 

.  o 


.rot;' 


i^ 


r-     •    '' 


.G  * 


CHAPTER  XIV. 

THE  SATURATION  AND  FILTRATION  OP  THE  THICK  JUICE. 

The  juice  thickened  in  the  evaporators  has  a  brown  color  and 
is  full  of  fine  precipitates  which  separate  out  on  concentration.  The 
alkalinity  depends  on  that  of  the  juice  and  its  properties;  the  more 
amnonia,  amides,  albumens,  invert  sugars  and  line  salts  the  thin  juice 
contains,  the  more  the  alkalinity  is  apt  to  decrease  on  evaporation. 
When  such  a  decrease  does  not  occur,  a  thick  juice  of  60  Brix  should 
have  an  alkalinity  of  5  tines  the  strength  of  thin  juice  of  12  Brix, 
though  the  alkalinity  of  the  thick  juice  is  only  o  or  4  tines  .greater 
than  the  thin  juice,  so  that  the  rest  is  distilled  off  in  the  forn  of 
aisnonia,  or  else  is  neutralised  in  such  a  manner  that  the  alkalies  unite 
with  the  decomposition  products  of  the  nitrogen,  invert  sugar,  and  or- 
ganic line  substances.   The  color  of  the  thick  juice  is  darker  than  it 
should  be  from  the  concentration  alone,  7/hich  is  readily  proved  by 
diluting  the  thickened  juice  to  the  density  of  the  thin  juice;  the  color 
vd.li  generally  be  found  to  be  darker  than  that  of  the  unboiled  material. 

The  alkalinity  of  the  unsaturated  thick  juice,  should  be  main- 
tained between  .07  and  .05$.   Since  a  juice  as  strongly  alkaline  as  this 
cannot  be  readily  boiled,  it  should  be  saturated  with  carbonic  or  sul- 
phuric acid.   In  some  factories,  the  alkalinity  is  decreased  to  almost 
the  point  of  neutrality,  while  in  others,  it  is  kept  to  abo^at  .05  to  .04$. 
If  the  alkalinity  decreases  very  nuch  on  boiling,  it  should  be  maintained 
sufficiently  high  in  the  thick  juice,  so  that  the  fillr.ass,  the  first 
sugar,  and  the  syrup,  should  remain  sufficiently  alkaline  to  give  a 
decided  red  color  upon  the  addition  of  phenol.   If  the  thick  juice  holds 
much  free  alkali  and  no  lime  salts,  it  can  be  saturate!  to  nearly  the 
point  of  neutrality,  and  there  will  be  little  likelihood  of  the  alkal- 
inity deteriorating.   The  disadvantages  of  higher  alkalinitien  are  poor 


! 


-  -  .' 


boiling  of  -the  thick  juice,  and  high  ash  sugars.  The  boiling  of  the 
thick  juice  is  very  tedious  and  slow,  vrhen  the  alkalinity  is  due  to  CaO, 
also  in  the  presence  of  any  hot  saccharate.  With  an  alkalinity  of  .03 
to  .05,  this  is  not  the  case,  for  the  alkalinity  is  very  apt  to  be  clue 
to  carbonic  acid,  caustic  alkalies,  ammonia,  or  organic  bases,  but  an 
increase  in  the  ash  content  cannot  always  be  attributed  to  the  alkalin- 
ity. Under  favorable  circumstances,  saturation  of  the  thick  juice  with 
carbonic  or  sulphuric  acid,  precipitates  the  line  salts  in  conjunction 
with  considerable  quantities  of  the  soluble  alkali  salts.  At  moat  ,03 
to  .05  gm,  of  lime  are  precipitated  from  100  gm.  of  thick  juice,  which 
holds  a  total  ash  of  about  2  gn.  or  about  1/2  to  2$  of  the  total  aoli, 
an  amount  Tliich  is  hardly  noticeable  in  the  sugar.  But  since  the  amount 
of  carbonic  and  sulphuric  alkalies  which  decompose,  with  the  line salts, 
is  never  complete,  small  portions  of  lime  are  always  reprecipitated  in 
saturation  and  re-dissolved  in  filtration,  working  to  neutrality  is  hardly 
apt  to  increase  to  any  noticeable  extent  the  yield  of  sugar.  The  feature 
of  neutrality  is  not  nearly  as  important  as  the  maintenance  of  a  proper 
temperature  in  the  saturation,  and  above  all  things  a  thorough  filtra- 
tion, in  order  to  decrease  the  ash  content  of  the  thick  juice. 

The  thick  juice  from  the  evaporators  has  a  temperature  of  that 
of  the  last  body,  that  is  about  70°C.   Before  saturation,  it  must  be 
heated  nearly  to  boiling,  ~;hich  is  best  accomplished  with  exhaust  steam. 
Injection  of  steam  is  not  advisable,  since  it  dilutes  the  juices  too 
much.  The  saturation  of  the  thick  juice  is  best  accomplished  in  tanks 
into  which  the  thick  juice  is  pumped  constantly,  junt  sufficient  run- 
ning off  to  keep  up  with  the  capacity  of  the  filters,  the  carbonic  or 
sulphuric  gases  being  conducted  into  the  tank  in  a  steady  strs?r,»  An 
addition  of  lime  tc  the  thick  juice  is  rarely  made  and  is  entirely 
superflous  when  the  thin  juice  is  maintained  at  t-he  proper  alkaliniby. 

--Z-- 


eitt  *5o  srriljod  0riT     .  aisrotre   ilBB  rfgirf  *r;8  t  -si 

.,0  oj  ei/Jb  Bi  yJlnJtlflilfi  erf^  rreriv;   ,TroIa  £ne  e  ^  \r~ev  el  e'bitf{;  jfojf 

;  -f"  '    V-      '••  •>••  . 

.50.  lo  >:  jirciJ  •^•TlB  n.e  rld-itf  '  .9d-si;3i>oofia  d'orf  *:ns  lo  ecr.aesTq  oaj  "nj?' 

, 
101   toosc  ert^  *c.i  G±  BlfW  ',9fO.   o 

••*•••'.  , 

,BellB^!lB  oi^ei/co   fl>ioe  oirroctso  o 
''•-;.•    ••.'•;.  :    ;      .  , 

:'GB  a:;>  ri   sssenrcn 


£  erf  od\dx:r  \"iey  el 

•    '    •  ••   '  ': 

ne  Cud   raeaficr  oirrsgio  10  ., 


/>c          ..  ,kd-^  ocr 
eact  to  .ioi^/3 


10  o 


end   1o 


rlolrlrr  ,90ix/     ;:iri*  ^ 


001  - 


ot  ari^.lo  ^s  o^  a\I  ^.cotfs  10   .."i;  s  ^iroa's  lo  rfc.e  l£^o^  s 
epn±B  ti/a     .IBSC'S-^*  r*t  sXcraeoi^cwi  vl^inrl  B!  ^' 


ni  ;? 


. 
arid-  rlj-iv;   f  eeo<i:.:oce±    rlblilw  s9llB;fls  tt"mt&tl.uti'  ttta  cinocfiso/ 


ni  J: 


el 


i  9rfT 
•sSo^r;  .0  * 
^• 


lo 


orlcf  BB 


ti   re  "lisen  d-on  el  \H.l&x$U9H  "io 


arid"  ni 


ood-  aeolir;  orld1 


ig^J'  .  B  BSfixflJ,  .ilB  ovocfB  Jins  . 
-roi:icf  e;J-  lo  d-nodrtoc  rlns 

^  r  acri  oTod-^oqjsvs  ofiu  noil:  eoiirt  -%:oirld-  ' 

.  0°07  _  Juots  si   ^JKJif   t\*J!rotf  docl  orf* 

taacf  si   rioitivt  fSfuXiod  'od-  \Lic 

r-     -  '•.-•"  '•'  '  •  ^   .;  •        .      • 

son'ia    f9lcrBeJtviJB  d-bn  a±  ...Bedr  ^o  noid:o9tnl 


d-B9cf  p,i 


-run 


B  n 


arc 


al 


"i     rr 


;Id-Jtrr  ,;j 

snJ:  3  cf 
ori*   o* 
'nlrld-  orfd-  n 


oi.'T     .rl 


Tf  od1  Tio  grrin 


J, 


From  jxtices  ?7hich  hold  an  alkalinity  of  .07  to  .15,  there  is  on  boil- 
ing alone  in  the  saturation,  a  very  notiaeable  precipitate  of  fine 
•grained  partiolee,  which  smear  the  filter  cloths  and  retard  filtration. 
If  on  the  other  hand,  the  thin  juice  is  saturated  too  far,  the  thiclt 
juice  "rill  yield  on  saturation  a  poorly  filtering  material.  Under  such 
conditions,  a  slight  addition  of  i..ilk  of  lime  is  an  aid,  but  thick  juice 
T7hich  comes  fron:  the  evaporators  with  high  alkalinity  filters  the  best. 
\Yhen  lir.de  is  added  to  the  thick  juice,  it  should  be  allowed  to  act  for 
soi.e  time  at  a  high  temperature.   The  continuous  carbonation  can  be 
used  with  this  process. 

For  the  purification  and  saturation  of  the  thick  juice,  it 
:aakes  no  difference  whether  carbonic  or  sulphuric  acid  is  used.   The 
v.se  of  rralphurous  acid  has  the  advantage  of  giving  a  clearer  juice  and 
sugc.r,  and  probably  leaves  a  scalier  amount  of  soluble  salts  in  the 
juiceo.   The  use  of  sulphurous  acid  should  be  applied  only  to  the  sat- 
uration of  the  thick  juice,  and  is  very  commendable  in  this  portion  of 
the  processes  of  the  beet  sugar  house. 

For  the  filtration  of  the  thick  juice,  the  same  apparatus  is 
used  as  in  filtering  the  thin  juice,  but  since  a  somewhat  higher  press- 
ure is  used  for  the  former,  filter  presses  with  filter  plates  of  wood  or 
sand  or  coke-filters  aro  used.   The  first  thick  juices,  vhich  flo?;  rather 
cloudy  fro:.:  the  filters,  are  returned  to  the  thin  juice  saturation,  and 
only  the  clear  juices  are  conveyed  to  the  thick  juice  storage  tanks. 
The  cake  r/hich  collects  on  the  cloths  cannot  very  well  be  sweetened,  for 
Presses  are  rarely  provided  rrith  sweetening  off  apparatus.  When  this 
cake  contains  a  large  percentage  of  sugar,  it  should  be  returned  to  tlie 
saturation  tanks.   It  is  doubtful  whether  or  not  it  is  advantageous  to 
sweeten  off  the  cloths,  for  the  jr.ice  obtained  from  the;.:  seer.s  to  spoil 


OB  OTB  Bfttolo  srf,t  jsna  e^[«o  srtt  ni  osrnol  erf*  e^nevs  Ila  ni    ,'YlXoiirp 


o<mi  neater  ecf  \l_bU3rf  neo  verij-  Jsttt  Hose 

" 


nf'r  .lietr'-Yl^Bl  BieJ.CfY  ,»oJ:r>t;  'rfoirfS'  ertf"  ,  BebnBfranJi  >aon  ni 


'j-  srf*  rtdrri  »6±/rt  9ri*  al   d-Rri^   -ao.ttrf,  eJAjbtn:  ;-.'eIlBb  tie  art*  ieifllT  tnf? 
»ftt  o^  tiQilst  Ja±:xlTS'OS   JiToo'e  1o  eoiu-j;  -en'T      .Btoif-r-rociBVe  ort*'  lo  \ri>ocf 
3   ,  fvbjtr/t  i'oirf*  9ri*  1o  Tonn 

oc  ai  rrol^sicgfB 


nl-  oecnd'-!:i9crx9  ct  1?/J: 
s  Jinocfsjo  B^oir;(,  e:Ii  risrr  •  '^oJjna^oDQi  oc:''  'oj-  ri  /.orWac  ;elriT     .rr 

*•    '  '  ••'    •  '•     '  ,5,  vaiot.^o^Bve  eri^  ri  'ela'oa  l 

>dnilcj:i5peofl  \ir\Riffjfj1  p'.t  QCir/t  9i:\¥L'.:  oriJ-  ."ia  noi^siJIi'i 
ene^cr  •r^^IJ:'?:  10   t>:o8ln"e.ioo'   ,eXoo  giriJ  isnJ-lo  lo  ' 
J:\+^.:od-rB  eio^ni'oifbvo  o::^  nJ:     -•  tjsiirJ^s  ai   so.or(;'  orfJ  v 
J&orl*.«M  eiri*  ^jcf   ,  ooii/t,  ';;ni--r.iocr  ori  it   ojni  Lies  Qi/cTWtfiili/o 

>  .  .   . 

'tciT  ^crtorpopnoo  ni  of  £>n.«  IOTJTTCC  od- 
.yio  .•aaoi^i.'.^Qc   r»;Mr:i^©Jb  or!  '^'IB  "on'QflT  '   'r 

;  ieliocf  eel  Mj/orln  If  ;-oj;ri^  'hi    .annn-:  'e&t  QKL^.Q^4ti  Ilitr'  rTC;fw 
d-ircf   ,119*-  ellocf  \'IISTC»nor   "O*J:II.T:  rlgirr  lo  ooiirf;  A'    .  ifisire   s'  as 
tien,OQ  \-Ifro  "io  \'ti<ia.'!i;  P,  evnri  nnolj.rj;   ;ic2:*^  eri*  nsrin'  '8*090"  locfti  snl^Iiow 
e±  ->fl    '  ;«fiol8i/ldjioc  \n0  -irt-l  .  Jneiol''^-^  STC'  TOIOC  -er^  rrorp  -B'aevI^nB  orlt 
918-  i-rtw«5*nq[  e^JCsc  eall  *ic  ;io  aMil  1o  '>'';;  'arms  i  'ari  J  '  iar[J   ti4jLroril  yl  Jnsirpei'i 
1*  Y^rieo*!  ni   tircr   f&o±j.r[;  drl^  "io   w^j-"iJt±'cTB5fiotr*  a^Mrf  "io  roij-aoijbni  toog   s 

nil-.ioc  arli  no 
isne  rttiV-  et^cf  -iooq'^o^'i  %9.ii^^-;o'  ^ofi/t''©  ttoiJ/seianj:  KB 


the  color  is  a  good  indication  of  the  quality  of  the  juice,  for  clear 
thick  juices,  particularly  those  which  have  "been  bleached  with  chemicals, 
become  sour  quickly,  while  the  dark  juices  often  give  the  best  sugar 
products. 

When  the  thick  juice  is  handleu  proper:./*  there  is  little 
likelihood  of  obtaining  anything  but  good  material,  but  there  is  little 
possibility  of  purifying  the  thick  juice  when  no  improvement  is  obtain- 
in  the  thin  juice,  nor  is  it, possible  to  correct  mistakes  in  the  thick 
juice  vrhich  have  been  made  in  the  handling  of  the  thin  liquor. 


•rol   .  srto  to  -       .to  t  oi*BOJtl)ft.f  .boojt  r, -pi    ,. 

f     •.  -  >'* 

V.  •.  :          ..•••«   -     -  i.  •      '-.    '  .,- 


svsrf  rioiriw  98o/itf  v.i'^sli.^  ,-        -i-^t,  .-^ 


. 


L  si  Qierit    ,\.-i9<Io^Q[  ^sl^nBri  ei  ooiwj,.  TCyirfJ  sri* 

lo 


n±s*cfo"ei   ^rteni&vb'iqhil  oft  nsilw  ^  ^rrx  \f  Ijrawq  to 

.  •,..•<' 

Xoiricf  eri*  «±  a^3ifl>8liC  ^OSTIOO  oj-  elcfiosoqs  $2   ei;  ion   POOJ.JJ(;  nlri*,  s»rt*  ni 

nlrf.t  arid-  lo  snIIL.iBfl  and-  ;ii   eJbBGi  nayecf  avert.  rfoirtw-;-eoii;t 


CHAPTER  XV. 

sr  heating  the  ww*.  lar  fa70ra-oly  on     I 

BOILING  OP  TEE  THICK  JUICE. 
The  filtered  thick  -juice  is  boiled  to  a  grain  in  a  vacuum 

apparatus  which  serves  the  double  purpose  of  crys<UcLU4^3^"ionr--and  boiling. 

j     *.  A-t*  *ii     _i!i  — 'in*  ""ifi^  '3"  iC   '-     "'iVe 

It  must  be  adapted  to  both  purposes,  particularly  the  proper  crystalli- 
zation of  the  sugar.   In  general,  all  pans  have  the  same  shape  and  ap- 
purtenances, in  order  to  give  good  circulation  and  easily  manageable 

•+!->  -••*<» -Mat  -mat  be  "P**0.?;  •I*1  t^.<*  I'lchx. 
fillmasses.   The  vertical  type  of  apparatus  is  usually  employed  with  a 

conical  bottom.   For  heating,  lUinerous  sur  jrirposel  soils  are  used,  or 
horizontal  radiating  tubes,  sometimes  heating  surfaces  with  short  broad 

rr-       "•TV-ir"*»tf>T   TUflt  hQVC  0.  OJli'l'-ll  9*.*-?  ~ 

heating  tubes,  some times  vertical  tubes  are  used,  all  of  which  conduct 
the  steam  and  the  condensed  water  through  the  pan.   The  horizontal  type 
of  vacuum  pans  approximate,  the  designs  of  the  simple  evaporator  with 
a  discharge  opening  in  the  bottom.   All  heating  surfaces  should  lie  as 

close  to  the  bottom  as  possible  so  that  they  are  entirely  covered  with 

-    *   •  -vjlr*  tin  -•i-'-f-*'  5  •"•<? ''  C'^^''i  h.l"h  Or 

the  juice  from  the  beginning  of  the  operation. 

.,  .   oi^ilci  elnn\il''*  bf'  ""CCl'Vil*" 

The  heating  tubes  are  principally  of  iron,  since  this  metal 
is  attacked  leoo  vigorously  by  ammonia  gas  than  brass  or  copper,  though 
it  has  a  smaller  conductive  value  of  heat,  but  the  difference  is  so 
small  that  it  can  be  neglected.  In  the  pans,  the  ammonia  vapors  act 
more  injuriously  on  the  heating  tubes  than  on  the  evaporators,  because 
tiie  circulation  is  small  at  the  end  of  the  boiling  around  the  heating 
surfaces  in  the  pans,  and  the  ammonia  has  greater  opportunity  to  act 
for  a  longer  period  on  vulnea  ble  spots. 

The  discharge  openings  of  the  pans  are  closed,  as  a  rule,  by 
means  of  a  ball.   When  the  fillnaesen  are  coolcecl  vrith  a  great  deal  of 
syrup,  so  that  they  remain  comparitively  thin  fluids,  the  openings  are 
closed  77ith  a  sliding  -;ate.  The  earlier  use  of  the  steam  mantle  on  the 

under,  surface  of  the  double  bottc:.:  is  discarded  these  days,  for  no 
particular  advantages  can  be  ascribed  to  it,  though  it  vras  thought  that 


.vx 


B  ni 


ZOIHT 

p 


rtfocf-  .  - 

nl 


rir>  ;••££?  su^Bi1? 
.£s4<i-6Jbs  ^..^air.!  Jl 


"i.no  J 


-.Mletavicr  Tocrbicf  erl*  .v 

-;s  ecrjsrfB  e'veri  'srsci  lie 

->  ^-TB'-'.-ioi^jsXirorii'O 

!..ie  vrtBirei/  el  sir^s^Btig;^  -^o^qt^  Isol^-rsv  '  sriT 
elio 

Lw  p^oe"5:iins  jni,t.s«?rr  ceisl-v.3S.oa  ., 
oo  rloiriv;  1c  I-iA   ..^31;  eis  -aecLt;*-  I.SQiiiey  secii 
•".osiTori  oriT      .nscr  on*  .rr^jroiry  -relfsrr-  .^serje^r 
T  loJ-sioqjBVft  olcir;;irj   onJ-  'io  en-Sio^JD  end"  e*B'-  xxa-i-icije  en  155  ;.jawQjsv  1o 
as  PX!  Jbli/crfe  s^oslir/a  r«-"^^  BOH-  "I  I  A     .no^^ocf  9.1it  rri  sninscjo  es 
j.iotovoo  \rIoii\Jnp"  V*LS  ••••"{&£$  -iprtd-  oa  elcfiesocr  BB  a 


^n  eirl^  eorrie    ,n^xi  1o  -Yllflgiorritcr  ^TB-  a^cfu^  ^fiiJeerl  erfT 
•^.J   ,  T^crcroo'  TO  neBTcf  rrsrlj-  PB^-Bi.Torri.'.ifi.  Y^  \*i-Biroios±v  reel  ^e^OB^^s  e± 
08  si  ^onoia'i'iijb  'pfitf  ..ti/tf   ..teeri  lo  ejj-Lsv  svl^owfcnoc  T9ll/?.iia  ..7  .csri  31 

stf  nso  cM   ,4firlJ  Ilsaia 
no 
I  IRKS  sJ: 

ni 


sToqnv  BifioL'-B  e'fi*   f  enfig;  srf*-  n 
-so^df  ,BioofRT(5crr,yn  orfd-  no 

•off  orlj-  ^n'lroiB  ^nlliocf  orf*.  'Jo-;  fine  f 
oj  \--tinjj-tibrfCfo  -JCQ^B^IS  bnrf;  sxnou^rs 

•     -:.a^o-jn  sic. 

^I.P  S.TB^I  etlJ  ^o  a^ningqo  esaerfoaiJb 
it:  ;?s;,rcoo  A  IF  n^R^^r 
jiull  nir".t  ."I(?vi.ji'r.gc;.v:op  nlBra 
91-tnsc  useJ-a  srit  '10 
on  -rol   ,B\sb 


-  -l;rr  B  efi   .ft 
I^e^  tG9is  B 
r^ninecio  enir' 


/3 


,s  s 


Q:IBO:.: 


on 


ei  ... 


lo 


,T:9r- 


.; 


'  Jt  r:?j;0f:*  >  tx 


B  f»cf  rrso  sess* 


"by  heating  the  lower  layers,  bubbles  of  a  tear,  formed  on  the  bottom  which 
aided  the  circulation  of  the  fillnass,  and  hence,  acted  favorably  on 
the  boiling  and  crystallisation.  The  double  bottom  has  no  particular 
value,  because  the  conductivity  coefficient  of  the  same  is  very  snail. 
The  rest  of  the  equipment  of  the  pans  must  be  such  that  the 
boiler  can  readily  control  the  boiling  and  note  any  unusual  conditions, 
and  have  the  means  to  remedy  the:.:.   In  order  to  obtain  an  average  sample 
of  the  contents  of  the  pan,  the  proof stick  must  be  placed  in  the  right 
position  so  as  to  obtain  a  sample  from  a  portion  that  is  in  thorough 
circulation.   Sight  glasses  must  be  arranged  so  as  to  thoroughly  illum- 
inate the  interior  of  the  pans.   The  thermometer  must  have  a  shaft  suf~ 

— 

\>  .u-,t  s  •  rrai 

ficiently  long  to  reach  well  into  the  interior.   A  mercurial  barometer 

should  be  used  to  indicate  the  vacuum.  The  juic>e  and  syrup  inlets  must 
be  sufficiently  large  and  have  proper  position.  The  crystallising 
troughs,  underneath  the  apparatus,  should  oe  provided  with  the  proper 

distribxiting  gates.  The  heat  should  be  furnished  with  high  or  low 

*«*?  cases , 

pressure  otcam,  and  valves  controlling  the  coils  should  be  readily 
accessible.  The  pressure  of  the  steam,  both  at  inlet  and  outlet,  should 
be  indicated  to  the  boiler  "by  means  of  manometern.   The  condensed  inters 
from  the  coils  should  be  taken  away  in  traps,  and  there  must  be  proper 
arrangements  for  conducting  array  the  ammonia  vapors.   There  should  be 
several  valves  for  drawing  hot  or  cold  water  into  the  pans.   It  is  very 
important  to  have  a  perforated  coil  in  the  bottom  of  the  apparatus  in 
order  to  blow  live  steam  directly  into  the  mass  to  start  the  circula- 
tion. After  the  pan  is  dropped*  these  coils  can  be  used  to  steam  out. 

*  WV-4.       &      ^ 

The  sizes  of  vacuum  pans  are  extremely  variable.   One  lar^e  pan  natural- 
ly nerves  the  purpose  of  several  small  ones,  but  for  the  vror";  of  the 

entire  factory,  one  single  large  vacuum  is  not  advantageous  (  as  prev- 

a  v  tn/i_5t,.ru.v         .'-Tins  &l~£  c.       .5 

iously  indicated  in  the  chapter  on  evaporation),  for  at  the  beginning 


o  srf.t   ?-.- 
rido   srf* 


cioJ:rfT7  r.T 

fro  YloctcvB'i  frs-^b'B  reofrsd  'J;>nB  >afesci-llil  siria-   lo 
TBlJJ-o'J-j-r/^   o~  .-RBCI  n:o*-*'OG   9ltf£roj&  'erff      ,•.;:" 

••:  0f3t  lo"  ^nsioi 

-STZ  ams-i  -oa*  lo  Jnesiqi.'rpo  s'^J  "  .;IT 

•«i  ."nifBim;  >:ns  eJ-o;;  &HB  gniliftd'  en,t  loicrnoo  -^rr  nso 

^"o  OJ-  .^g'Jbio  'til     .::ierl;»-  v£>aLT9'i  o*  8'r:B»!n  arl-t  " 
:  ^cf  d-0£ET  ifsi-iJ'olootig  eri<f   fn/5c   eric4-  '3:0  eitfiewftoc 

rls^rotr'ori^  ::i  R-I   .tc:I3--  .rrold-soq  6  .aff*£l  si^isa  s  nicd-o'o  o^  'cb  bo  -n 

•  -oif   BC  ofe  JbssiTS'liB  oc"  d-:aOrj.  e-9;?.&f<  r;JtS     -.." 

evsri  -*B;JI-..  •'Te.t'^o-j.ijm.t  er!5     -.ari-iBti  o'ri^r  1o  loi 
I9j8;joi  -a/o^er,  .A     .•S&xSev.ii  -siitf  oJ-rsJ:  ..XX  sw  rl^e<ji  etf  3floi  'tl 

•-*:  :IT 


ie 


•fijiv 
vml  TO  rl^irt 

\:J  -ed  .^ 

js   f  d-eI>t-;/ 


;  ec  ^X'jo'slc  >. 
trl  !9cT  ili/o'rfs 

eXlo'o  ori-t  sn 


oi 


..eioCffiv 


to 

ni  Y 

s  -srlfr 

£X05  to 

ni  Xlbo 


aavisv  >J.TB  vS.a^J- 
"Jo  sroiTdg^q  era1  ^ 
c'  -zeiiocf  srl*  -bt  Jb'o 

96'  Mirorie  &-Xrf>?> 
;£ttl^oufcnoc  ^rol  efAe 
^.nlv/eiifi  to^  G9VXov 
:o,t 


-;iic 


oc  nsc 

O     .elcfBlxsv  \X9£:9t^xs  'ATS  'sn- 

Tb 


'10 


oa" 


"io  sesia  erf?1 


as   )  ciroovs^.-ijsvjb£ 


ax 


r:o  i 


»^to*OB'i  -^'Ut^e 
f[-c  *.1 


of  tlie  boiling,  more  steam  is  needed  than  the  evaporators  can  furnish. 
The  further-  the  boiling  proceeds  the  less  thick  juice  is  drawn  in,  and 
the  less  stear.  is  used,  so  that  the  boiling  finally  takes  too  little 
steam  from  the  evaporators  and  the  thin  juices  are  brought  to  a  stand- 
still. Henco,  every  factory  should  have  at  least  two  vacuum  pans  of 
average  siae,  which  should  be  worked  alternately  in  order  to  take  the 
thick  juice  regularly. 

There  are  no  definite  conditions  determining  the  size  of  the 
heating  surfaces  of  the  pans;  they  cannot  be  calculated  as  in  the 
evaporators,  because  the  conditions  governing  the  conduction  of  heat 
during  the  boiling,  undergo  extreme  changes  at  different  tines,  during 
which  varying  amounts  of  water  are  evaporated.   Then  too,  it  imist  be 
noted  that  the  boiling  in  the  pans  has,  as  its  principle  object,  the 
crystallization  of  sugar.   As  large  a  heating  surface  as  possible  should 
be  used,  for  it  can  never  be  injurious  providing  it  is  placed  in  the 
bottom  of  the  pan  and  does  not  injure  the  circulation.   In  all  cases , 
heating  should  be  done  rapidly  in  the  beginning,  and  low  pressure  ex- 
haust steam  can  be  used.   The  conduction  of  heat  to  the  mass,  as  well 
as  the  evaporation,  depends  not  alone  on  the  size  of  the  heating  sur- 
faces but  also  on  the  amount  of  steam,  and  pressure  of  the  same,  con- 
ducted into  the  coils.  171  th  heating  surfaces,  only  a  portion  of  the 
same  are  effective.  Where  the  design  will  allow,  it  appears  to  be  advan- 
tageous to  divide  the  coils,  giving  a  separate  steam  inlet  and  trap  to 
each.   This  arrangement  allows  a  better  regulation  of  the  steam,  in  order 
to  obtain  a  proper  crystallization  of  the  sugar.  Pans  of  a  capacity  of 
20,000  to  50,000  kg.  fillmass,  in  which  size-  they  are  usually  built, 
have  heating  surfaces  of  fror.  80  to  150  sq.m. 

The  question  as  to  the  best  construction  of  pans  and  coils  is 
difficult  to  answer.   An  ideal  apparatus,  is  that  in  which  the  heating 


.imxrl  HBO  sio.tsio'rfBve  ?rf*  nsrf*  £•'  Liocf  sri*  .,30 

fins  fnJt  mf'cifc  et  eoltrt;  ':foirf*  aael  erf*  afceeoorrq  s-'  eri*  lafttiul  edT 

:'oot  aa?[B*  ^il'BrCtl'.rafliliodf  arid-  *srf*  OB   tJbe^  -iBeJe  aael  sri* 

B*8  B  o*  Sris-COTcf  GIB  89oii/(;  .rrirf*  eri:  iris  BV  -'lava  eri*  -ctoil  area*  a 

..••••  •  .  '  '       .         '    •>'  '•• 

lo  fi^fici  rar/yoBv  ow*  JBJSS!  #«  ftvfiri  ftXifcila  VTOJOBI  yreve   ,oon5H 

i*    OJ  'lOJ&'TO    Ht    Y-t?d"BnT9tlR    L9^10T7    9Cf   £>Il/Oft8 


eti*  lo  esiB  eri.t  snlriirJToJ-91)  enoi^xJbnco  eJinilsl)  on  SIB 

•    p        '"•  ,"  '  ~ 

ni'8B  .Jbe^BlirolBO  scf  tonn^o  vorfd-    ;Brrsq  sri.t  lo 
Jjseri  1o  n'ol.tojjfi.Too  srid  shihievo*  e.Toltifinoo  erf*  aai/Boeo'   f  er 
.  ttflb   .aenid-  jtSsnalUJb   ts  esjsnBrio  ^reiJ-xe  osieJbrur  fsfi±Ilo?J  exl*  gnixufc 


scf  ^eiffz  <f±   ,00*  neriT     ",>d*«tejiy«  SIG  i9*Bw  1o  B^ru/ons  xniiBv  rioirfw 


ftfo  9lq;ioniiii  a*x  ss   ,  QBri  annci  artf.  ni  sniliod  srf* 


as  eoBliira  sni*B9ri  B  esiBl  aA      .-iBjyjs  lo 
nx  ^906lcf  ai  *1  griiblvoiq  ewoiTtr'tnl  scf  novarr  HBO  *i  rrol  rJbeai/ 

I B  nl      .rroij-Bljj-oii'o  on*  oiir(;nJ:   *on  B9OI)  brtB  ns 
•arnnoTq  Trol  JbriB   i^iifnnisocf  sri*  r.l  YJ"W^Bi  snob  oo 
3tr  BB   faRBn  srl*  o*  d-sorf  lo  noi^Oirbnoo  erf?      . 1)981:  ocf  HBO  .isstfa 
-TITS  r:rrL.fB6rf  erf*  lo  gsle   sri*  no  anolB  .ion  a!          -b    , .toi^sioc^flva.  sri* 
oo   ;eks8  er:.t  ^c  aii/a'aatrrf  i?nB   .niBectt.  "io  *ni/ofliB  erf*  fto  OB!B 

*"  •'-.-•'  ,.."-*»-  .*•*.••  '    " 

•   "3:o  iioi*rroc  B  \'Ino  ,  aooslii/a  r,ni*s9f£  ;I*iT)      .alloo 
a  90   of  B'-fBeqciB  *i    /woi'I's  Ili-rr  rrpiceJb  erf*  oi9rf\7     .evi*09ll9  OIB 
o*  cjsTt  UHB  *slni'  lifsata  9*BiB<roa  B  snf-vis    ,fiU:oo  srf*  eMvifi  o* 

•  ,      .  -f 

:ir    ,asa*a'  erf*  to' flo"i*BJ[jJsei  *xO**ed  B  ;  i  *n«?ruOsnBTiB  sirfT      .rfOBO 

lo  Y*iOBqBo' e  lo  ariBl     .TfTswa   ?ri*  lo  noJt*Bz±IlB*eYTO  TOIIOTCI  6  nxB*dp  o* 
fJIiircf  -jllskrair  eis  Y9rf*  snta  rio±rftf  nl    tae  'i    .5^  000, Oe  o*   GOOtOS 

.irr.pa  031  o^   na  -:oil  lo  ssoBliira  sni^Borf  svsrf 
B!  sll'oo'  jbiiB'  arifi-1  lo  :roi.*oin:*arToo  craoc"  erl*  o*  BB  noi*39irp  erfT 

itserf1'^*'  rl^irfrr  rti   jsrf*  ai    ,  eitf  BiscrqB  iB9i)l  .TOWRHB  o*  *Iirt)illlJb 


surfaces  are  entirely  effective,,  circulation  is  good  and  good  sugar 
ID  produced.  Because  a  boiler  obtains  poor  results  with  a  new  vacuum 
pan,  and  good  results  with  an  old  one,  it  is  not  reasonable  to  co:  elude 
that  the  new  apparatus  is  faulty.   Tho  art  of  boiling  is  learned  empir- 
ically and  must  adapt  itself  to  each  new  type  of  apparatus  and  the  prop- 
erties of  each  particular  fillmass. 

The  art  of  boiling  consists  of  building  the  proper  number  of 
crystals  in  the  thickened  juice,  and  of  allowing  only  these  to  grow 
without  the  formation  of  new  grain.   The  boiler  reaches  this  goal  by 
noting  the  properties  of  the  sample  c*ram  from  th~  apparatus,  and  draw- 
ing conclusions  as  to  the  concentration  of  the  syrup.   It  is  not  neces- 
sary to  describe  here  the  means  which  the  boiler  uses  for  this  purpose. 
These  things  can  only  be  learned  by  practical  worlx  and  every  boiler  has 
his  own  methods.  That  which  is  essential  and  which  determines  the  right 
or  wrong  of  the  details  of  the  art  ,  is  a  thorough  Knowledge  of  the  im- 
portant minutae  of  boiling. 


lcnl1  terror-"  vjr--  rarijjee.  the 
In  order  for  a  sugar  solution  to  crystallise  and  for  the 

crystals  -to  grow,  the  solution  must  be  supersaturated.  A  sugar  solu- 
tion is  saturated  when  at  any  definite  temperature,  it  will  not  dis- 
solve any  more  sugar,  nor  crystallize  further  on  grain  that  is  present. 
The  higher  the  temperature  of  the  solution,  the  more  sugar  it  will 
dissolve  in  one  part  of  water.   If  a  saturated  solution  is  evaporated 
at  the  temperature  of  saturation,  sugar  will  not  crystallise  immediate- 

ly but  remains  dissolved  and  the  fluid  becomes  supersaturated.   The 

'"  Y  a  tale,  Vr,  :'..  il  e  •  ;  ^  T  t  he  t  h  '.!  .  c  K  t1  \i  1  <•-. 
purer  the  supersaturated  sugar  solution,  and  the  iuore  crystals  there 

are  present,  the  more  rapidly  will  the  sugar  crystallize  out  of  the 

solution.   Impure  sugar  solutions  tako  a  longer  time  before  they  begin 

r.h£j  j>an,<?!  imis1.  be  ?.f  %i\n  7  >ry  ties?;.      >•-••• 
to  crystallise  ,  and  must  be  more  highly  saturated  before  the  crystals 

will  separate  out  or  grow,  proportionately  so  as  the  amount  of  organic 
impurities  increase. 

-:  4  :- 


bn&  boos  .a±  no-i^sJ^ 
i  B  fiJ±w  .aJXims-i:  .-IOQS  .aftis.tdo  i^ftocf  A  «4irff09H     .fesoitfc-rci 

•~- 

o  pj  eXcf&-ioasei  ton  ai  *£  ?err«  J&lo  ne  rttt 
-TLtcpae  £9.TTj3e»i  at  inlliocf  lo-  tiB  <?ifl?     .vtltJBl  ai 
•:t  brifl  (su^tfliBqqB  5c  9T7-t'  w»n 

,tBBfflIXi:l 
lo  T'^aun  Teqotq  arl*:  srLtftXli,fJ-  !!E^  ed- 

WOTS  QJ-  99.e.ri^  yXnc  s^-twaXlfi  "io-  J&ns  ,,&oiijr£;  J&9a*XoIrf*  erf*  nl 
Vtf  IBQS  aikd-  eerio.B9T  isliocf;  ®4^     ..rtt.B1^-  F^TI.  To  nolJflffiToT  e^d 

f 

-TTBriJb  -bns   fBir*F^Bqq:B  rtrtk*  moil  .Tsr«T^  OXCOSBB  flr1:^  to  aexi-i&^ll'  9^*  &riJi;*orr 
-ee.oan  j-  oft.  el  cfl.     .cjirrys  art*  la  noird-Bi^neo/roo  erf^  ocf'  8BV  eitole;'i;IofioD''^n^ 
e^'rt*  lot  ^SFJJ/  igX-iocf  9rf#  rfoMir,  qfrg.^  erf*  e»T9fl  »cfi«roBof>  od-  T^TSB 
a  fid  1  Yieys3  Jbnp..  i'Tay  iBOi^oBrq:  .\*^  JbeHTsel  ecf  Y^.TO  HEO  asrrlrfj-  eaeriT'' 

'•cn;9t.9Jb  risJrriw  .-  Jbfie-,.  iB^ne&eo  &i'  itoirfTT  \tBifP     .  a&odJ-erir  rrwo 
IJ-.  "io  gsJbsX^onjf  rt^irorEprF.t  •  B  8-J:-  .t'ER  erl*  1p   aXiectef)-  sri«t  1o 


+  ..101.,  £nB  eslIlBcfnYTO  -o.t  •n.oiJ'i;loa--'rB^im  n  *roY  'xsJbrco  nl 
3s  IBSVB  A     .^9*Bto/*j8ac!:«ajj-8r9cf  '^awm  rroitMoB  o/lt   .wots  o 

'•  -  •  r-,  -  f         '      •  ' 

r  -• 

•-elJ&  jpn  XXlTj".  J-i   ,  QTjj^Bisgsrect'^s^ini^Qjbr-.YfrB-.tB  'n9riw  £>etBi!i/^Be  ai 

.^ne^e-i^  e^:  .'d-fiftf-  niBag  no  le^Tul-gplXXjsJ-g^o  ion:  fiBS^s  e-toai  -yrtB  ovXoa 

.  i' 

IXi\r.  Ji  issue  ©loci  9ri*  .  f  /jQktJifl  o  a  9ri,t  1o  .,  ^Ttrtfii9q;ni9^  arM- 
t0i(xrBV9  e|  >rroid-jjrioB  i59.*.flncr*"8B  .fi.H     .q;9*Bir"1o  J-TBCI  9:10  nJt'- 

'  lp*  i  v 

•  ™  r  (  •. 

gsLt.I.iBCt'aYXO  ^ton:  XI;iw,,aBS»8   tnoid:BTu/;fBB'  'to 
«r!T       .Jb9J8iir;h8a:i9£iire  .B9OQO9tf.',biirXJ-  erfj-..fcrrs  :£>evloea±l> 
eief[j.  aXs^^vro  .PIO^I  ^ri*  .fifis   fi\qj;-.ttf£pB-'-iB^^m  ^s^fiiw^BBTeguG  'erf*  -' 

ro  .IBJ-L-Q  e  rid-  •  -XX  IT  iYXJE>f^BT:-eior.T  9ri^   f  .tngaeici-  >TB" 
i?»;snol  .  e  ?>jfe:t  ,.  ano  J:  J-wi^s  •  TB?t/e  • 

ertt  oiQled  i>9^.f3xu^sB  ...:Yl$p..trf-  3*001.  9tf  -^emi  bns  .onJS 
8STp  lo   ^1/0016.011^   8*-,cf»  .YX-si^s^i-j;Tr.g^TCEt.irroi?5  "io 

.  9  e  B  &?:  o  nl,".  P  o  i  ,t  £  *u/ctGii 


If  at  a  given  temperature,  the  quantity  of  sugar  dissolved 
in  one  part  of  water,  in  a  saturated  sugar  solution,  is  designated  as  Z; 
and  the  amount  which  at  the  same  temperature  is  dissolved  in  one  part 
of  water,  in  a  supersaturated  solution,  is  Zi,  the  super saturation- 
coefficient  c*=— 1-.   This  coefficient  is  also  the  number  which  gives 

h 

the  number  of  parts  more  sugar  soluble  in  one  part  of  water  in  a  super- 
saturated solution  than  a  saturated  solution  at  the  same  temperature. 
This  supersaturated  coefficient  is  of  primary  importance  in  the  crystal- 
lization of  sugar,  whether  in  boiling  or  working  the  fillmass  or  syrup. 

HThile  other  circuTietanceo  are  of  great  importance  for  the  crystalliza- 
tion of  the  sugar,  as  for  instance,  the  viscosity,  which  changes  with 
the  temperature,  the  super saturation  coefficient  is  still  independent 
and  of  great  importance.   Though  for  boiling  or  crystallizing,  high  or 
IOT?  temperatures  are  important  for  the  graining  and  growth  of  the  crystal, 
the  saturation  coefficients  are  within  practical  temperature  ranges,  the 
earae  for  syrups  and  juices  of  the  same  purity,  and  only  change  with  the 
latter.   Supersaturated  coefficients  on  graining  are  larger  or  smaller, 
according  to  the  number  of  crystals  in  the  solution  and  the  ease  of 
crystallization.   For  a  regular  crystallization,  a  super saturation  of 
the  dependent  temperatures  should  be  the  same  throughout  the  entire 
crystallising  mass.  luring  the  boiling,  the  supersaturation  is  altered 
by  extreme  heating  on  the  coils  so  that  a  supersaturated  solution  starts 
the  building  of  small  new  crystals,  while  near  the  thick  juice  inlet, 
the  unsaturated  solution  redissolves  the  fine  grain  unless  the  thick 
3Uice  is  immediatfcl;  mixed  rith  the  fill.nass.   In  consequence,  the  cir- 
culation of  the  mass  in  the  pans  must  be  of  the  very  best.  The  design 
of  the  apparatus  and  the  coile  should  be  such  as  to  offer  absolutely  no 
hindrance  to  the  circulation.   Ho  construction  can  guarantee  a  positive 
circulation  of  juice;  for  this  purpose,  the  mechanical  energy  which  is 

,..  *     cr      • 

•    O    - "~ 


-•yXoaeUb  TBstra  lo  yd-idrrBup  srfd-   , etcud'Bteqrae^  rrevls  B  d^ 
:f?  bs*$B?i'gi33b  BJT-   ffioid-uioa  iB^tra  fisd'B'ixri'Be   B  ni.fi9isw  lo  d"iBq  6fr>' 
i  erjo-  n.5:  f)9vXo3Bif>  al  eoirv^Bneqiied-  ^cusa  ericf  d-B  rto.'r-riw  droro'rsB  ©rfd- 

.    .  c 

c^vi^  rfoiffw  loefnuirn  sffd-  oalB   el  dri?>xoj:ll90f)  airfT     ..*p=r 

e  ;%[:  i^.tcw  1«.  ,tisq  ftno  rtt'  eXcfi/Xoa  IBSJ^S  970:3  .atTsq  "2ro  t^diaun-  sAt 


g:     :o  s 
to  aaanllil  erfi-  sniXTo'w  16  jnliiotf  nl  •rerfJerfw  ,.t^-3im  1o 

o  erif  10  "i  oortB^tcoqf.^.'"  rf-seig  lo  e^B  caorrB^-'arircTrc  tertd-o 

.        ..,,r 

loirfw  fY.rieoca'iv'  orfo    ,eonstani.  TOI.BB  ,  TUBSUB  •  9fi.j  :  lo  noi 

.  .'  -  * 

±^R  .ai   .j-n«ioil^:eoo  rroid'B'nrd'BaiaqyB.  verfj-    f  ^•n/tBTecaed'  erLt 

rjBd'BYi.o  rro  "grLtliiocf  10*  riSi/or:T.  ,  .  eoriBcfiogrJ:   *69T^  "lo  Jbrus 

.-oTj.  Jb.iB  snl?ilflrc^'  Sffd1   10*2:  dTCBt^oqnii   eis-  aeii/tBisqnecf  ?rol 
-    ,  aegnBi  etu/.tBa^qnoJ-  Isoi.tOBirr  niri^iv;  STB  adrieloil^oa-noJtd'B'ijjcfs 

f     :'  ...  -  .  .  •      .  ^ 

*  .  •  • 

artf  rf.tlv:  R^prio  Y-E^o  £n6   f\-cM'iua  a^Ba  eril  *o_8^oli/i;  l?nB  cciirrxs  TO! 
ti9llBr.Ta_  .10  iesisl  QIB  sn'hrBTS  no  e^nsioil^eoo  .Oe^B'U/J'BaiegLrS  '    .i 
"io  eafis  etfd-  l>rtB  noi.tiri'oa  enJ-  nl   alscfRYTO  lo  TSKf/nj/n  erW1-  o> 

oi.tBitfrBaieqi/a  s   fnoij-:fisiIiflcf8Yto  TBiL^^i  B  To1?      . 
•Tii.jrre  eri^  -d-irorijti/oirfd1  siaBB   eii^  ocf  filiroria  aoiird-BTaci^a^  ..tnel>/tfxiei£) 
•i9^lB  ai  noid'BTtf^BeTeqjLrB  'arid-   .^hiliocf  o 

"  B  d-Bri*  oa  slioo  arid-  no  j 

•i, 
i  ooiirj;  Xoirfd;  orid1  -Insn  9-Iiriw   falBd-ayro  v.-9/t  iljacra  lo  gitiJbriikf 

^nirfj-  srtJ  saeI0xr  CitBTS  srixl  arfd-  BOvioa 

-Tio  ?>rfd-   feort3irp9Bnpo  rrl  .   .eBBr.liil  erf.t  rf*J"7  J5>exlJ!..,;X^d;BiJ&acinLt  el  aoiL'j; 

.iSiaoii  orfT     .dead  YTSV  erfd-  lo  ecf  '  d-aiin  anBq  f>rf,t  nl  a.j3Bn  rva^-5c  no±.tBXiro 

on  vjle^trloeds  isllo  -od"  BB  rioins  ecf  i>Xworia  aXlco  «P'>T  Jb.Ts  aifd-BiBrrqB  9ri,t  lo 

•  -.1  -    '  •  -'  ; 

"•vld-isoq  s..  aad-nBi&us  nso  nold-oind-Rnbo  oH-     .  noi.+  BXtrpxip.  ^sctf  o/* 

-  • 
ef   a'oiriw  ^STsns  XeoifiBtioea:'  erfd1    .seoq-itro,;  cirid-  iol  .;epii/c  :1>0  -ri 


developed  during  the  boiling,  by  the  ascending  bubbles  of  vapor  is  es- 
sential.  The  devclopement  of  steam  on  the  heating  surfaces  is  scaliest 
when  the  circulation  of  the  mass  should  be  at  its  greatest,  namely,  at 
the  end  of  the  boiling.   Therefore,  appliances  are  useful  which,  at  the 
proper  time,  give  the  flllmass  a  regular  and  positive  movement.   Stir- 
rers,  scrolls  etc.,  have  been  found  very  satisfactory  for  this  purpose 
in  the  working  of  the  second  products;  though  for  boiling  thick  juice, 
they  have  been  used  but  little  because  the  space  in  the  old  apparatuses 
was  too  limited.   In  the  newer  constructed  types,  mechanical  stirring 
devices  are  employed.   Movement  by  means  of  free  injected  steam  is  very 
important  for  boiling.   The  bubbles  of  steam  arising  from  the  distrib- 
uting apparatus,  in  the  bottom,  stir  the  fillmasses  in  all  portions, 
even  on  the  heating  surfaces  and  act  far  better  than  mechanical  stir- 
ring devices,  so  that  there  is  no  possibility  of  any  local  supersatura- 
tion  or  overheating.   In  consequence  of  this  method  of  stirring  the 
fillmaas,  the  developement  of  fine  grain  is  easily  prevented.  In  order 
to  distribute  the  thin  juice  as  rapidly  and  fully  as  possible  in  the 
mass,  it  is  injected  in  the  bottom  of  the  apparatus  so  that  on  account 
of  its  lighter  specific  gravity,  it  will  rise  and  thoroughly  mix  with 
the  mother  syrup.   The  mixing  is  accelerated  and  the  thick  juice  is 
drawn  in  hot,  so  that  its  temperature  is  above  that  of  the  boiling  point 
of  the  mass.   In  this  case,  as  soon  as  the  juice  enters  the  vacuum  pan, 
bubbles  of  steam  form  rapidly,  which  aid  a  quick  circulation.   The  thick 
juice  should  not  be  lorrer  in  temperature  than  the  boiling  point  of  the 
pan,  for  it  not  only  mixes  poorly,  btit  cools  the  fillmass  and  tends  to 
form  a  fine  grain. 

For  the  formation  of  grain  in  the  vacuum  pan,  the  juice  must 
be  super saturated.   As  noon  as  the  supersaturation  reaches  a  sufficient 
height,  the  crystals  befin  to  crystallize  out.   It  is  sometimes  good  for 


"  :  '  ">8B  ^rfJ-  T*   ,3nil.iotf' '&; 

l    '  ^ri  erfd  no  GBofa  I'o'  ,tn9flieqol6V~e7>  en"?1 

.     '•.   hsii    ,te  ecf  f>Iyon"a  aaeri:  *rW  lo  'noM  J3lirai.ro  arid-- n'o:iw 
JB   f:I61rfT7  ijAoei;  eia  WonB-Uqqs   f  ftiolerteriT      .srul  :iJ  16  Jbne 

or.i  svicfiBoq  -f)iU6:ifiijj-5eT  e  aasoiXZi^  atf^-?»vJ:'a.  .amc 
3iridr  10!  YtotOBlaicJ-Ba  vrev'Jbnuo'l  'need  ev-6rf  '^.o^s  Bl-Ioioa   ,8191 
••t  janiliod  iol  ffs^orfi-    ;B^OIJ±»OICI  £>rrooae  erij  to  ani^Totr  e/l-J  »ni- 
*8JLntr,j:Bqq;j3  Me  srlo   ni   sbfiga  oftt  eaujBoacf  al^d-il   J-i/cf  fi-egJ^  neatf  avsrl  -; 

.i  »89>TYJ  iatcinjanoo  TSWPH  srid-  ni     .Iw^inll   oo^  ia 
ei  cseja  ri^jce^nl   risil  1o  eriBaci  ycf  .tneaavoM      ..fcsxoIqQp  eoas  aeoivel) 

.liai'iB  KBQJB  lo  aelcfcfircf  eilT      .sxiilxocf  iol  .t 
i  .r.B  ::i   BsaBsnllil  erfd-  -Ll:*a   ffflot^ocf  eaJ  nl 
iBolnBrioati  nflri^  iecf;t9d  TB!  Jos  l>nfl  RSO^TLTB  snid-fieri  art*  no  neve 

iBOOl    YHB    id    Y*-tX.Wl880Cf    Ofl'  BJt    9TSfi^    d-prj*    OB     ,  QQOtveb    ^lt 

sniixid-a  "io  Jborttsoi  slAt  lo  eondtrpeenoo  ni      ,3ni*B9fIi9VO  to  n-oiit 
ni     .  5e,tn8veiq  Y.l.i8B9  ai  ni  sag"  enil  to  'trraaeqolevsjb  orfJ- 
silt  nl  ola'/auoq-  as'  Ylli^i  iviis  Yli>-tQBi  BB  aolij(;  nlrfcf  er.J   b 
.ooos  no  tBfl*  oa  QirJ-BiBqiB  ari^  Io  ciotJ-ocf  ©ri*  ni  Jbechoo^nl  ei   *i 
ittiw  xiia  Y^rfs^o^orfj-  ijne  oaii:  LLr*  Ai   ?YJiv6i34  oilloeqa  ie>^'ftail' 
'     '     Bi  eoii/{,  bnB  \f)8«J-BT9l!e«)OB  ei  r»n'  IT 

jrrloq  ^niliod'  eri-1  Io   Jrsrit  avocJe  si   9Ti/^Bieq,ai9.t  a^i  stBri^-  03    td-orf 
,fl  -o£;v  8tli-  aiextne  ebi'trt  ®ri^  SB  :nooe' B'B- ,e8BO  sirU- ni  '  '.BBBC  erf* 

T      .ncid-fili/oiio  Xoiup  B  MB  rfoirfw  f  YiMq's*  n^oT  afie-ta  Io 

^ioq  •  a'  siid-  nsrfd1  oiif^Brtequre  revrol  scf  Jon  JbUjorla  9 

oi-  abn-.-r  Jtas  aaeaxlil  sri^  alooo   ^wcf   fxliooq  esxin  \Irro :  *  on  *!'  TO!   , 

;':>.  •"••  . .  .ni'£?-03  enil  s 

jai/ri' aoix/j;  ericr    fnsq  OUI;OBV  •'ertd-  'ni  niaig  "id  noiJ-Btniol  erf* 

*   ^  '•'' 

cfr  ii/B  B  aerioB9i  noX^flH/^flaTaqini   stii  as  '-noon^aA 

.0003  esui^enoB  ai  *I     .  Jiro  ssillBJ-aYio  o^  ni'jecf  alsJavro  ori*   f  j-rfsie 


the  growth  of  the  crystals  to  draw  thick  juice  into  the  pan  very  rapidly. 
The  more  the  juice  is  supersaturated,  and  the  greater  the  circulation. 
the  sooner  and  "better  the  crystals  form.   Under  such  conditions,  the 
less  grain  one  desires  to  build,  the  less  thick  juice  should  be  thick- 
ened  and  the  less  fresh  juice  drawn  into  the  pan.   The  supersaturation 
should  be  used  to  control  the  size  of  the  grain  in  conjunction  with  the 
regulation  of  the  addition  of  the  thick  juice.   The  smallest  practical 
value  of  the  super  saturation  ;)oeff  icien4  ?  ~;  1.2,  fT  building  grain  in 
thick  juice  of  90  to  92  Purity.  With  lower  saturation,  too  much  time 
is  consumed  before  a  sufficient  number  of  crystals  are  developed,  and 
there  is  considerable  danger  of  redissolving  the  grain  in  the  fresh  thick 
juice.   The  highest  supersaturation  coefficient  should  not  be  above  1.5 
to  1.6,  for  at  higher  figures  there  is  a  superabundance  of  grain. 

As  soon  as  sufficient  grain  is  formed,  the  boiling  should  be 
carried  further,  keeping  only  the  grain  that  exists  and  causing  it  to 
grow.  As  long  as  the  crystals  are  small  and  a  granular  sugar  is  desired, 

t 

the  surrounding  syrup,  or  mother  syrup,  should  be  kept  only  slightly 
supersaturated.   Since  this  syrup  approaches  the  purity  of  the  original 
thick  juice,  it  has  most  of  its  properties,  and  on  addition  of  fresh 
thick  juice  with  the  supersaturation  coefficient  of  only  1.2,  will  start 
to  form  grain,  in  consequence,  it  is  best  not  to  reach  this  figure. 


__  .   rf   . 

•   /   . 


Yl.  XU.?::rf*    VWTf)    Ofct    BvCi3*RTIO    9ftt 

-   vjj.atFTortBa:t?vG[iJ8,  &i,  eo^iri;   sift-  e-ron  erfT 

-&  tefirrU     .^*in1  «£s.teYTo  sftt  Tested  ine  Tsrroou  9rfJ 

t-   a  gol"  srf.t  ,l)IJ:'fltf  odh  Beiis.e.5  eno  nisis  88»I 

-•  I  sfii  oJTi.f  rrwB'sE)  »oJfirti:  rfesi^  easl  srf^  fjne  Bens 

BIS  erf,*    Jo  os±a  sricf  lo%tfioo  .oj  I>*cir  otf 
•:A6  ortT      .-.aoiyj;  ^oirU  ?»r£ct-  "Jo;  rmJ'^JrJbJbs  s 
rl  1^"*   /S'.I"  r"r    ^9101*100?.   noi 

,a  lewol   rfd-iUJL     ..Ytf-ttirl  S6 
^.v-ic  to  T'5d£uj}i  cf'rrQl  ni':  "ura  B  eiiolatf  fcercu'sfToo  el 
ile^'iT:  ori^  ^riJ-  griJtvI-oaaltar:  In  isgnjsJb  9lcffiiol>ianoo  ei 

3.1  evo'-j'n  od  torf  !  .jrroiol^ooo  ncid-sij/J-RBieqij'B   .tserf^xrf  srIT      . 

•10141.8  B  al  fj-rerlo    af/  G          terfg£rf  $a  rrol   fB. 
od  fc  ri.-T-.iir?  •  ocf  srt*   fjbonto^:  si  ni.Gts  tneioll^im  BS  nooa  eA 

•    £T;B  fed'elxe  jBrf^  filets  erft  Y-Cno  snlqesX  f 

»iJ:BJi)   eJ   ij  -          .sluns-is  fi  bns  llece  STK  BlBJ-aY^o  f?ri^  BB  snol  aA     .Tro*rs 

» 
-xf  J^iirorla   ,qirn:B  is^j-oni  10   ^XITTYB  snlfirtirormre 

^10  9rtt  1o  \-criiwcr  ftri^  39rfoBoa:q.qB  cjimja  elii,t  9  on  18 

I"*  'io  i.?  no  fcnB   .5eid-i9c£OTq;  ectl  lo  to  on.  Bert  *1    ,9Olir|; 


:i  eiriJ  rfeBSt  o*  ,*on  t&ecf  ai'  *1  •.ssrreirpsefroo  ni   fnifi*ts  r-^ol 


CHAPTER  XVI. 

WORKING  OP  THE  FILLMASS. 

There  are  no  definite  rules  for  the  regular  crystallization 
of  the  fillmass  after  it  has  been  put  into  tanks  or  mixers.   The  only 
warning  that  can  be  mentioned  is  that  the  cooling  must  not  be  too  rapid. 
As  previously  stated,  a  portion  of  the  sugar  is  crystallized  directly 
from  the  mother  syrup,  portions  crystallize  anew  as  the  filliaass  cools 
off,  while  other  portions  of  sugar  are  added  to  the  other  crystals,  in- 
creasing their  size;  of  course,  small  new  crystals  do  little  towards  in- 
creasing the  yield.   An  increase  of  yield  can  be  obtained  by  working 
.he  fillmass  in  either  tanks  or  crystallizers,  but  as  in  all  other 
methods,  great  care  must  be  taken  to  obtain  the  fillmass  in  a  satisfac- 
tory condition  for  centrifuging. 

In  tank  work,  the  large  lumps  of  fillmass  which  cling  together 
and  hold  considerable  syrup,  should  be  broken  up  and  nixed  with  hot  or 
cold  syrup,  according  to  the  degree  to  which  the  fillmass  has  cooled. 
If  there  are  considerable  quantities  of  small  crystals  in  the  form  of 
flour ,  they  should  be  carefully  dissolved  with  a  sufficient  amount  of 
hot  dilute  syrup  in  order  not  to  retard  the  centrifuging.   There  is  no 
other  method  of  determining  the  quantity  of  syrup  to  be  added  than  that 
obtained  on  good  or  bad  centrifugal  work.   It  is  best  to  pay  the  vrork- 
men  on  a  tonnage  basis  of  sugar  produced,  so  as  to  have  the  men  properly 
regulate  the  amount  of  thin  and  thick  juice  to  be  used  in  washing. 

The  first  principle  of  good  crystallization  in  crystallizers, 
depends  upon  the  regulation  of  the  temperature.   For  good  centrifugal 
^ork,  the  fillmass  should  be  dropped  at  about  40  to  50°  C.,  sufficient 
wat3r  or  diluted  syrup  being  added  so  that  the  mass  remains  plastic. 
Previous  to  the  tank  work,  sugar-mixers  are  only  advantageous  in  giving 
a  cleaner  product  in  the  sugar-house,  though  the  yield  sometimes  is  s. 
trifle  greater,  and  the  green  syrups  of  a  somewhat  higher  purity;  with 


uol 


o»  'erf  ^on  lawn  sfiifooc  oil*  'tat*  ax  Jtorroi'-jfrfltt  ;«J  x 

..  ;  ~  '• 

T^B  i)sslXI/W8vr''  ei  «e^i/a  8ti^  "to  itoiiioq  fl  *£>e^®ta  \'IatrDi"^ 

^^flCtllll   »£tf    •«   W9ff«   ( 

.•  >  i, 
o  -lerr^o  «ni.t  o,'    houtfi  OI'JB  "KVLra  *iO'  «n-oi^iocj  larii'o  011 

^0?  »lWil   oi»  ».Uc«yao  ^«?n   Ufsua   »»eiwoo  lo   ; 
OW  y4  i>eniB^cfo  erf  nsc  Msiv  "To  aRjseiorti  fiA 
rtd-o  fie  fti  -e« 


QIB 


•F  '-"•  ,     ' 

" 

1%0w  rtl   o9e.u  *c   n*t  soiwt  ffr;f/f,i  ^ra'rijii'  lo  l^ucstB  *:#  e:^Ii^-?T 
•/v  .  ;:ifijfiyi.o-:>.:^''-*c  «>:.-jiofii'.-.i  ^aiil-erfT 


either  method  of  work  the  purity  of  green  syrups  is  rarely  under  78  to 
30  per  cent. 

A  rational  working  of  the  fillmass  can  be  obtained  by  working 
up  the  proper  amount  of  syrup  with  systematic  regulation  of  temperature 
and  concentration,  and  it  is  only  under  such  conditions  that  the  yield 
of  sugar  from  the  fillmass  can  be  brought  to  the  desirable  point  wj.f!-;. 
a  correspondingly  low  purity  of  green  syrups.   The  fillmaso  work  iy 
based  on  the  theory  that  every  syrup  which  is  not  too  highly  supersat- 
urated, will  yield  Just  a  sufficient  amount  of  crystals  for  the  nucleus 
of  other  crystals,  thus  causing  the  weakly  saturated  syrup  to  become 
highly  saturated  on  cooling.   The  problem  also  depends  on  arranging  the 
cooling  of  the  fillmass  so  that  che  supersaturation-eoefficient  of  the 
mother  syrup  does  not  reach  the  limit  at  which  new  crystals  arc  formed. 
Under  no  condition  should  the  cooling  be  allowed  to  decrease  the  coef- 
ficient to  1.05  •  1.1,  because  with  low  super saturation,  crystallization 
Progresses  too  slowly.   Crystallization  starts  immediately  after  tlio 
fillmass  is  dropped  from  the  pan,  because  it  is  surrounded  with  more  or 
less  supersaturated  mother  syrup;  The  crystallization  does  not  cease 
until  the  super saturation  is  decreased.   It  is  of  course  essential  that 
during  the  entire  time  of  cooling,  the  temperature  and  concentration 
should  be  the  same  throughout  all  portions  of  the  fillmass,  which  should 
be  thoroughly  stirred  and  kept  in  motion. 

Grystallizers  are  generally  used  to  work  the  fillmass.  These 
are,  as  a  rule,  horizontal  cylindrical  containers  with  a  double  shell 
or  other  arrangement  for  warming  and  cooling;  they  are  always  provided 
with  axial  shafts  fitted  with  radial  mixer-arms.   The  fillmass  can  be 
conveyed  from  the  vacuum  pan  by  means  of  troughs  when  the  pans  are  suf- 
ficiently elevated;  otherwise,  it  must  be  pumped  by  means  of  air  from 
the  pan  to  the  crystallizers,  or  else  lifted  by  means  of  a  vacuum. 

-:  2  :- 


\tf 


ori.}  anci^ljfcnoo  rlcufj  ri  h.'.u  v^n"    sL  fi  ftftfi     *t^t*r.itndono 
9lo'6Treei>  srfl  o^   j£{,u.-an'tf  »cf  n/v:   ;  cs^tf  J:'.  .^rf*  r-^'i  TR^ 


r         '• 
;,4»:-.(v:  •."*'"•••  •. 

Ii"«tfeVi' 
"fcofc;  f/Q'ii^s  ai  >i-  es  r*o        t  taq  <srf-< 

M. 

-^  ioefc  aJ 


••IB 


.a;^f>      ix-rrfe-    '    L*  ^ 

•rfw  arfai/ot.*   lo-e        P  ;4r  •'• 


It  is  quite  impracticable  to  convey  fillmass  through  pumps  because  of 
the  excessive  cooling  in  the  pipes  and  the  formation  of  scums. 

Crystallisers  can  be  worked  in  .one  or  two  methods.   One  way 
is  to  cover  the  f ialn^ass  with  a  somewhat  highly  supersaturated  mother 
syrup  in  order  to  bring  the  stiper saturation  coefficient  up  to  about 
1.13.   Such  a  filloass,  with  a  water  content  of  67$,  cannot  be  cooled 
immediately  but  must  be  maintained  very  near  the  temperature  at  which 
it  is  dropped,  75  to  80  c.,  for  several  hours.   When  the  eupersatura- 
tion  becomes  such  that  new  crystals  form,  the  temperature  can  be  lower- 
ed and  the  crystals  will  increase  in  size.   When  the  super saturation 
coefficient  is  decreased  to  1.1  -  1.2  by  means  of  crystallisation,  the 
fillmass  can  be  cooled  off  slowly.   If  after  18  to  24  hours  the  tem- 
perature drops  to  60°  C.,  enough  diluted  syrup  must  be  added  to  make 
the  mass  plastic  in  order  to  centrifuge  it.   The  work  should  be  finish- 
ed when  the  temperature  f alia  to  55°  C . 

Since  with  stiffly  boiled  fillmasses,  errors  are  apt  to  occur 
in  the  work,  it  is  best  to  work  only  thin  fillnasses  in  the  crystalliz- 
ers.   It  is  obvious  that  the  fillmass  can  be  boiled  so  stiff  that  the 
mother  syrup  will  have  a  saturation  coefficient  of  1.3.   After  drop- 
ping a  pan,  the  steaming  out  water  should  be  allowed  to  run  to  the  fill- 
mass  in  the  crystallizers,  or  else  hot  diluted  syrup  should  be  added  in 
order  to  decrease  the  super saturation  coefficient  of  the  mother  syrup 
to  1.15   1.2.   A  plastic  fillmass  like  this  has  a  water  content  of 
8.0  -  8.5$,  and  can  be  more  rapidly  cooled  off  so  that  it  can  reach  the 
centrifuging  temperature,  of  45   50°  C . ,  in  15  to  20  hours  without 
formation  of  new  crystals,  and  without  any  further  dilution.  Naturally, 
with  this  method  of  work,  the  same  yield  cannot  be  obtained  as  when 
working  stiff  undiluted  fillmass.   It  is  quite  possible  to  get  as  low 
as  70$  purity  when  the  mass  is  boiled  for  a  long  time  with  green  syrups 

-_  •   t   •  — 
.   O   • 


Ji/ocfs  6*  q;.'  ,*neici*c'i56o  ^oJ^t 


xa  io*i  , 


l  "ftiAIi-oJ 


0.0    Oj    ft. 


qr.fr.- 


4-  <-» 

^i  *  * 


JBlq  ea^oi 


u  o  ?  r: 


ro   ofu   ni   e?i 


e.-!  na 


''• 


-   3*,.  10.- 

• 


in  the  pan.   The  greatest  care  must  be  taken  In  this  work;  any  neglect 
'Jill  cause  great  difficulty  in  centrifuging  which  cannot  be  obviated 
either  by  heating  or  dilution,  and  ouch  sugar  Trill  be  lost  causing  a 
correspondingly  light  yield. 

An  apparatus  sonewhat  different  fro::i  the  crystalliser ,  though 
constructed  on  the  saiae  principle,  is  that  of  the  so  called  "Kochnais- 
ohen" .   These  are  tight,  enclosed  crystallisers  in  which  syrup  is 
drawn  into  the  cooking  space  very  slowly  under  a  vacuv.n,  and  is  t:ien 
boiled  with  the  addition  of  soi::e  dilute  syrup.   This  fillniass  is  fin- 
ally cooled  off  in  the  sar.e  apparatus .   The  apparatus  ??orks  at  first 
as  a  vacuum  pan  ^ith  a  sinall  heating  surface,  later  as  a  crystallise!'. 
In  this  tyre  of  apparatus,  crystallization  of  the  sugar  is  brought  about 
by  slow  evaporation  and  finally  by  cooling.   Theoretically,  evaporation 
should  proceed  at  such  a  rate  that  the  super saturation  of  the  not her 
synvp  should  be  isaintained  at  the  -desirable  point  of  1.2  ••  1.3.   If 
this  were  practical,  this  type  of  apparatus  vroiild  yield  the  quickest 
cryotallization  and  the  very  best  results;  practically,  though,  it  fails 
on  account  of  onete  inability  to  properly  regulate  the  correct  supersat- 
uration.   New  crystals  are  always  apt  to  form,  and  these  irast  be  redis- 
aolvecl  by  the  addition  of  a  fresh  amount  of  dilute  syrup,  whereby  the 
entire  equilibrium  of  crystallisation  is  destroyed.   Hence,  this  appar- 
atus yields, in  practice,  no  better  or  quicker  desugarication  than  can 
be  obtained  with  cooling  in  crystallisers. 

No  natter  what  nethod  or  means  are  used  to     work  the  f  ill- 
i.iass,  the  crystallisation  can  never  be  obtained  as  rapidly  as  with  boil- 
ing, since  the  mother  syrups  have  a  lower  and  constantly  decreasing 
purity.   With  normal  methods  of  T-orlt,  it  is  not  advisable  to  carry  the 
desugarization  of  the  nother  syrup  of  the  first  product  too  far,  because 
of  the  necessity  of  too  great  a  number  of  vacuum  pans.   As  a  rule,  with 

-:  4  :- 


. 


stirring  apparatus,  crystallizers  or  •Koohmaisoh.ens* ,  a  purity  of  the 
green  syrups  of  75  Is  satisfactory;  a  few  factories  rork  aa  low  as  70  - 

72,  T7hile  a  great  number  work  over  75.   This  is  of  particular  interest 
in  obtaining  good  raw  sugar  which  centrifuges  pure  white  and  is  easily 
refir.able ,  and  it  is  rarely  desirable  to  have  a  green  syrup  which  has 
been  too  fully  desu^aiised.   ""he  purity  of  the  syrup  depends,  not  so 
siuch  on  the  method  of  work  and  tine  of  crystallization,  but  on  the 
size  and  amount  of  crystals  obtained.   The  finer  the  crystals  are,  the 
more  surface  is  present  and  the  quicker  the  sugar  will  crystallise  out. 
TThile  one  kilogram  of  raw  sugar  has  practically  a  total  crystal  surface 
of  three  square  meters,  the  sane  weight  of  very  fine  grained  sugar  has 
a  total  crystal  surface  of  seven  square  meters;  hence,  if  it  is  desir- 
able to  obtain  rapid  crystallization  yrithout  other  considerations  In 
view,  the  mass  should  be  worked  with  fine  crystals.   To  obtain  granu- 
lar sugar  7?ith  the  usual  amount  of  desugarisation  of  the  mother  syrup, 
considerably  more  time  and  space  are  needed  in  the  vacuuii  pans  and  crys- 
tallizers, than  when  working  a  fine  grained  product. 


,  *  :-.-•    •••;'.(''!•    ••'*    '"*    ?Q    K''.'"t":^\,'"  ''-      ' 


wp     00 


'  --  '•" 

s 

. 


«d  '  V 
.*-«        .  £>rce 


^ 

,cxi';.^T^-  Ban  lerstm.  W 

to  -jfr's-t®^ 

Jr  -tl:   foo/:$ft   ;»^*©£3-,?raBMp»  nevoa  'if     ',Cf.li:;:u   l.i^eT^c 
C9fc.inr.0c;  -!£-;.tid-o,-ir^^irr'  JIDI^PA:  r  C;;t8Y*'P  •  i'TSi  ftia^|| 

°?  •  X    a  ,".6-  tl  tic  ;':'a^'~  a'r", 

••  '$ri*£.3o  froi*6si*«ssmfl*-sfo'^f:j^3n;      atrstr  ftii*- 

""•>':  ':".      '^.r^'-«   •  ''    "B     O'VJi-''6*l  *'OvJ-  /;-'' 


CHAPTER  X7II. 

CENTRIFUGAL    WORK. 

When  the  first  product  f lllmass  Is  boiled  and  worked  correot- 
ly,  there  is  no  difficulty  in  separating  the  syrups  from  the  crystals 
in  the  centrifugals,  and  the  process  is  one  of  the  simplest  of  the 
entire  manufacture.   The  centrifugals  used  are  of  either  the  hanging 
or  the  fixed  type.   In  Germany  the  latter  are  mostly  used,  though  the 
former  have  many  advantages.   Formerly,  the  drums  of  the  centrifugals 
nad  a  diameter  of  approximately  800  mm. ,  and  a  capacity  of  80  to  100  kg 
of  filiznass;  at  present  larger  machines  are  in  vogue  with  a  capacity  of 
"t-50  to  500  kg  of  fillisass.   These  are  provided  with  bottom  dumps,  which 
obviate  considerable  work.   Attempts  to  install  continuous  centrifugals 
have  heretofore  been  entirely  unsuccessful. 

For  good  centrifugal  work,  the  perforations  of  the  screens  in 
the  drums  are  of  great  importance.   In  order  to  avoid  the  screens  from 
lying  closely  against  the  walls  of  the  drum,  which  causes  a  large  por- 
tion of  the  holes  or  slits  to  become  unserviceable,  the  sieves  should 
be  laid  on  a  coarse  screen  to  give  sufficient  space  between  the  two,  and 
render  all  of  the  surface  of  the  fine  screen  efficient.   The  holes  in 
the  screens  should  be  as  small  as  possible  without  making  them  of  a 
size  that  they  would  become  clogged  by  the  crystals.   The  appropiate 
:-:ize  must  be  determined  by  every  factory.   There  ie  no  particular  ad- 
vantage in  having  the  holes  or  slits  conical;  when  attempts  are  made  to 
better  the  method  of  perforating  the  screens,  the  essential  feature  is 

the  form  and  size  of  the  holes  and  slits  on  the  inner  screens.  Smooth 
^Greens  pxmched  out  of  plates  are  in  general  the  most  popular. 

The  fillmass  is  conducted  to  the  centrifugals  by  means  of 
troughs  when  the  mixers  and  crystallizers  are  higher  than  the  machines; 
when  this  is  not  the  case,  the  fillmass  is  pumped  by  means  of  air  or 


.-JITX 


lo 


'  .0*1 

rffc  B*i^:«?{ 


10 


i» 


II 


fo 


'_•<-.    R.r.r'-J'     fli!--    ,~il-"?9C"-G'%- 

iofsaBC  a  bus '-.,  .r£:':  -08  • 

ftxraov  ni  ale  n'bitlr'rlcRfj 

•  rt^i.fy  MJbivcavi  o'rfl  deoi 


;:tf*o  ni 

.ao?B*nitv6fl  vniK:  evsii  iscno 

citx6iKi<XB  lo  Tei?fi&ktJE>  _B"  is. 

B-C    *nft.83i«l  Js    ;»SB£lI'.tl  1 


jt-.'  I""  -   °:o  s?T    303  oJ"  Oi 


ori*  ra^ 

blov«  o**  TO-MQ'  T' 

/so  rioi       .  ;^>il.;'  Rl'l«     srJ-  Jnr  na 

"m  oirte  10 


.  ibt 


srtJ- 


rJ  io  soal-u 


9rl     lo 
-"  s^'ric1  fctel-  • 
lo  lriB  le 


ecr  on  ^• 


rft  VQ 

.Ttbcroal-v-tave  v'tf  Jt>aiic-ts>efi'  SQ-  lexju  es' 
ilBolhot  e'v^i»'  -o  B'Oirt  9.  v       ri 


lo 


iwupf   erf*  ^o      -> 


io  esin"  fen*  aiol  -.i 


.*-   ;;>   ^'A^^Bli  lo 


.*on  al  •  alii 


properly  constructed  fillmaes  pumps  Into  the  sugar  mixers  and  la  then 
led  through  the  proper  channels  Into  the  centrifugals.   Large  buckets 
or  wtgons  have  the  advantage  of  conveying  the  fillmass  to  the  centrif- 
ugals warm  and  also  distribute  equal  quantities  of  material,  but  the 
work  is  less  cleanly  than  with  the  troughs  or  distributing  necks  pro- 
vided with  adjustable  discs  for  stopping  the  flOF.    Even  very  stiff 
fillmassea  flow  satisfactorily  through  such  openings,  but  it  is  essen- 
tial to  keep  the  fillmass  in  constant  motion  while  it  is  in  the  mixers 
in  order  to  prevent  the  sugar  crystals  from  settling  on  the  bottom. 
Th-3  mixers  should  also  be  provided  with  a  double  mantle  for  steaia, 
though  TTith  first  product  fillmass,  it  is  rarely  necessary  to  use  this 
installation;  and  material  which  centrifuges  poorly  must  be  rrarraed  pre- 
viously anyr?ay.   The  filling  of  the  machines  from  the  mixers  must  be 
measured  entirely  by  the  eye.   If  the  centrifugals  are  filled 
while  standing  idle,  as  is  usually  the  case  with  first  product  goods, 
a  mark  inside  of  the  drum  can  be  used  in  order  to  obtain  an  equal 
charge  at  each  filling.   If  the  centrifugals  are  filled  trhile  running, 
as  is  often  the  case  with  after  product  fillnasses,  the  workmen  readily 
acquire  the  faculty  of  judging  the  proper  charge.   When  fillrass  cen- 
trifuges easily,  the  syrup  is  usually  separated  from  the  crystals  bsfore 
the  centrifugal  reaches  its  normal  speed.   Naturally,  the  outside 
layers  of  the  crystals  contain  less  syrup  than  that  portion  directly  in 
contact  with  the  screen.   The  difference,  however,  is  not  very  notica- 
able,  and  the  sugar,  after  being  packed  and  transported,  becomes  very 
satisfactorily  mixed. 

If  fillmasses  centrifuge  poorly,  the  machines  must  be  allowed 
to  run  considerable  tine  at  their  full  velocity,  and  even  then  one  is 
apt  to  find  numerous  places  T7hich  may  be  entirely  uncentrlfuged.  It  is 
very  difficult  to  overcome  such  evils  in  centrifuging  and  it  arrays 


grtsJ       .aXB'>if"!Ut*nso  arfj  oJnX  aX 
ad*  o?  aafl-~IXi:^  arU  sni\yvnoo  lo 


?.lb  10 


eef 


no 


2  JJt  Jjjtf   .  BS^-i'^cjo  .tci/«    fr./oirtt 
nJ:  al   ti,  aliffvr  nor^co  ^rrBw*er.o 
erfo*  no 
10! 


co-rl  aar:irl0flc  a 


^owto-tq 

pa  ftu  rrifl^c'o  c 
olirfr  tallil  M 

efltf   . 
r»iff 


ttlr  a 


fcel 


ri*  avert  arto 


oa* 


c  BOO!  oi  X-IGV? 


tlei^Be  -woll 

iEilii  e.'it  qeaX 

oril  *ftev©-rq  o^  isJbio  ni 

a:  = 


ari* 


Jon 


.^aqa  Isorwr  a 


r{^  lo  cisisni  XTSQ  B 
TXix  licce  ^s  -if.ii 
aso  atfjf  -n&nb  al  as 


•X  arto 


ni.ioau.  ^ri.t  .v 
aari^  n^a  fcrw  ,Wooia 
asuVa.»/ieoitu  vt^-rj^-n 


means  considerabls  loss.   The  difficulty  should  toe  remedied  early  in 
the  work.   Poor  centrifuging  is  usually  caused  by  crystallinic  powder, 
which  is  due  to  poorly  conducted  crystallization  processes;  however, 
the  presence  of  foam  and  scums »  or  else    a  great  ooollng  of  the  fill- 
nass,  will  also  cause  poor  work. 

Pillmasses  are  apt  to  become  scummy  from  the  agitation  in  the 
erystallisers  or  mixers,  when  the  arms  lift  out  of  the  mass  and  then 
entrap  air  as  they  descend  again;  therefore,  the  stirring  appliances 
should  always  be  entirely  covered  with  fillmass.   Since,  however,  it 
is  impossible  to  stop  the  stirring  apparatus  vjhlle  emptying  the  crystal- 
lizer,  on  account  of  the  crystals  settling  to  the  bottom,  the  machine 
should  be  kept  running  as  slowly  as  possible  to  avoid  the  formation  of 
scuias.   Generally  1/2  to  1,  or  at  the  highest  1-1/2  revolutions  per 
ninute  are  quite  sufficient  to  Keep  the  fillmass  properly  stirred,  and 
also  retain  an  evenly  distributed  temperature.   The  reason  for  scummy 
fillmasoes  yielding  poor  results  in  the  centrifugals  is  very  apparent, 
for  the  light  foamy  syrups  adhere  to  the  sugar  and  form  a  tough  skin 
which  cannot  be  removed  by  even  the  centrifugal  force. 

Care  should  be  taken  to  avoid  cooling  of  the  fillmass  below 
45  to  50°  c . ,  for  at  a  lower  temperature  the  viscosity  of  the  saturated 
and  supersaturated  syrups  increases  very  rapidly;  hence,  any  extreme 
cooling  between  crystallization  and  oentrifuging  is  injurious  and  should 
be  i-.vcided.   The  viscosity  of  the  syrup  causes  a  waste  of  time  more 
than  poor  work,  particularly  when  the  fillmasses  are  too  cool.   With 
uarm  fillmasses  it  does  not  effect  the  conditions,  which  are  far  more 
apt  to  be  due  to  crystallinic  powder.   This  latter  separates  in  the 
mass  similar  to  foamy  syrup.   The  centrifugal  force  having  little  ef- 
fect in  separating  it  from  the  larger  crystals.   With  poorly  centrif- 
fugecL  rillmasses,  a  ncr^  •;.?  leas  satisfactorily  centrifuged  layer  of 


-tin 


fll  nol  *•«?»*  4eg 

«l*M    -  •.  ,        •       ateiB.e».t^  .nertw  «iiaejUc,  10 

'*_    ""'_''.  /  -  •  !.  -"  "  -» 

-         *  'f  -^ 

,  9fA\9%9rif  .      iB-R  >J,,a 

'  '-'•-         '' 


"% 

T 


.    .-••-,::      ,'-•     - 

'      '     •          ..-•  '      -     .' 

•..>..,,         i  •  .  ,      . 


. 

":w? 


of 


lo  *nj^o 


'' 


rf9id"  ip.   rl>"o| 

i;;n  a».v    <J9-  ^-»,'wV.     'i4p-' 


-   '-'•«. 


••    •  iw: 

'•'•»•  '    ..  s 

. 

..'•-."...'.'" 

BAui  b*  1>1     oa     tfl 


'  '•  •-  '    •     •'  .  ~      i  '•  r 

.  :..    '  t\i'  .  •-,.:•;  :,.  '    ai          r.j^ll^ 

.':'  i  •'•' 
^»loti  acii,    ^f    ***«*,../'  y*-a4.i  r<a 

oc^      .r  ^.^ 


t.-jiTi 


.'i,  »r 


' 


•»     : 

'  ..  •     *i  ->         .• 

.iotiv  .r- 


'  •  .^  ,  e^  ,       XJ 

-.'*'.'        '  *  .        '  .  '      ;       ''•'.''•'•  •• 


a  i 


sugar  lies  on  top,  and  there  Is  then  a  tough  layer  of  cemented  crystal- 
linic  powder  around  which  there  is  usually  more  or  less  syrup  which 
falls  to  penetrate  the  fine  layer  of  powder. 

If  such  fillmasses  are  due  to  poor  boiling  or  handling,  there 
is  nothing  else  to  do  but  to  redissolve  the  crystallinio  powder  in  the 
crystallizers  or  mixers*  and  then  reworfc  or  else  redilute  with  syrup. 
If  this  method  is  used  cautiously,  there  need  be  no  fear  of  dissolving 
too  great  an  amount  of  sugar  from  the  larger  crystals.   with  crystal- 
lizers,  it  is  even  possible  to  re-obtain  the  sugar  by  means  of  a  second 
oooling.   The  ease  of  centrifuging  fillnasses  depends  upon  the  degree 
of  fineness  of  the  small  crystals.   Every  fillmass  is  apt  to  contain 
iiore  or  less  crystallinio  powder  or  fine  crystals,  of  which  anyone  can 
be  convinced  by  using  a  microscope.   If  a  poor  quality  fillraass  is  not 
discovered  until  it  reaches  the  centrifugals,  there  is  no  choice  but  to 
centrifuge  with  stean,  which  dissolves  the  fine  crystals  and  allows  the 
syrup  to  flOT?  off  after  being  heated.   The  steam  is  uoually  introduced 
between  the  drum  and  the  outer  shell  in  order  to  distribute  it  more 
fully  and  to  allow  it  to  worK  slower  without  dissolving  too  great  a 
quantity  of  the  large  crystals.   With  all  these  methods,  however,  the 
yield  in  the  centrifugals  is  usually  decreased  far  more  than  by  proper- 
ly preventing  the  formation  of  the  crystalllnic  powder  in  the  mixers 
and  crystallizers. 


'o;? 


u4  eolorfc  '' 

•  •  ,  i 
^  wrolia 


*  •'"  "*9«*  *<**•       brtwcijl  •*« 


;     . 


•••:«  .Xio*«^-     •     f  M 


'        .t 

'.        iT- 


-so 


»-(T  • 


i: 

«a^d 


.*   ;     •        -. 

•l 


'io 


^f  •>  '     .o. 


lo 


.  10  < 
^onivnoc  erf 


CHAPTER  XVIII. 

D  aian  crystals.  1  RA¥   SUGAR.  .i3Ur:j;Uon  of  a  sugar,  it 

Raw  sugar  is  obtained  from  the  f illmass  by  simple  centrifuging. 
The  centrifugals  are  filled  with  as  much  first  product  fillmass  as  their 
construction  will  allow.   The  larger  the  machines,  the  nore  time  can  be 
saved,  for  it  takes  no  longer  to  centrifuge  a  large  mass  than  a  small 
one,  and  just  as  much  time  is  taken  to  charge  and  recharge  small  masses 
as  larger  ones.   For  this  reason,  centrifugals  of  large  diameters  and 
capacity  are  best, and  when  these  are  provided  with  botton  discharges, 
a  large  saving  can  be  made  in  labor. 

Raw  sugar  consists,  like  the  fillaass,  of  crystals  and  adher- 
ing syrup,  except  that  it  has  less  syrup.   The  properties  of  the  syrup 
and  the  sugar  are  practically  the  same,  as  in  the  fillmass,  and  the 
yield  of  raw  sugar  that  can  be  obtained  by  either  long  or  short  periods 
of  centrifuging,  depends  on  the  size  of  the  crystals  and  the  amount  and 
purity  of  syrup  adhering  to  them.   From  100  parts  of  crystals  in  the 
fillmass,  one  obtains  from  50-60  parts  of  syrup.  About  8-12  parts 
Of  syrup  adhere  to  the  raw  sugar.   The  average  thickness  of . the  layer 
of  syrup,  on  raw  sugar  crystals  of  92$  purity,  is  about  .01-  .015  ram., 
and  on  those  of  88$  purity,  about  .015  -  .020  mm. 

The  question  as  to  whether  or  not  it  is  advantageous  to  make 
a  Taw  sugar  of  high  or  low  purity,  depends  on  the  price  of  different 
grades  of  sugars.  As  long  as  the  price  for  one  degree  purity  exceeds 
1$  of  the  price  of  low  goods,  it  stands  to  reason,  that  it  is  beat  to 
make  raw  sugar.   It  is  obvious  that  to  obtain  good  white  sugar,  more 
centrifugals  are  essential  than  otherwise  and  there  is  a  larger  yield 
of  molasses . 

A  satisfactory  raw  sugar,  that  is,  one  that  is  readily  sale- 
able, depends  not  alone  on  its  purity  but  on  its  apparent  properties, 
such  as  the  sharpness,  lustre,  color  and  eveness  of  the  grain;  and  the 


':AH? 

.  £  A  c"-;!"3      ^ 

vcf  fiBfiilll'^  srict-  inoTt  'rerfi's>do  si   rr.-^ifa 

a«  aBBrrrlJil  JoobOTxr  d-ai-Fl  rfoira  as  •  rteiV  -fewi-li'l  sis  alssi/li'Wfreo 
•    rt  erriD>~  erf*  ..•^srr.irioftrr  orftf  fefe'TBi  '  9-rfT    -.TTOI'IB  '  Iliw'ndi  toirrd-enoo 
B  nartt  BRBIJ  -esiBl  K  insult-Undo  o,t  -tesnbl  -on  'featfB.t  eft  lo^  'f  Jbo'vsa 
HJSCIB  -sgiRiloen:  fins  e^trcrto  -o',t  -ne>r«d>  'e-i  ^nri*  ribwnt  e'fl  itBirt  ^^^  'feno 
TQf&XBlb  931BT  1o  Gl.^^i-iit.*ieo  -.  r-oa.sei  '"airf-t  10"?     '.  asftb  leaiBl  BB 
iBfl08i&  nold-od"  rfJ-J:^   ^^i)i'/>o^:v:i-  e'-is  sueri^  nsfrfw  JbrrB'^sotf  ?>*rB  vttoBqso 

.  iocfBl  nJ    efcat:  9tf  rreo  srrlvftB  93  IB!   fi 

"i 

Jbn/3  B.IF^BYT"  "i°   .  aBjssIXJ:^  srtt  t 


tf*  MB   ,B8J5!nIlj'i  s  rig-  rrl   s.e   .SHB^  «rf#  vllBOJt^oBrrq;  eie  a:sswt>  ert^  Jbns 
TO  s-^o^  T^rl^ie  YCf  tenis^cfo  icf  nso  j-jsrfJ-  ie3J-r8  VTST  ^:o  Jbiei\ 
Jbne  JnirorruB  ea^  Jb;:js  81/3^8^0  srl^  lo  esia  ert^  no  aiDftecreJb    ,arr.ts^-trr.tneo  lo 
erit  rrJt   8ls^a\rio  lo  stTBq.OOI  .-norW     .sisrfj'  6*  sniTerits  (JJJ-IYB  "io  x 
;  21-8  JirorfA     .qxriYB  *5o  B.t'Tjsq;  0?  -  C?.  i.toi'i  snlstcfo  ^no   .'R 
.1J-  .lo  BEerri'oirid-  s^BTevB  erPf     .TB^ITS  T.'BI  erft  o 
.  -10.    *j/cxf6  af  ?^xti;q  ??Sfi  *io  elBJe\rTo  TBF.i/3  wsrr  rto   .qircya  lo 
,ca  OSTO.  -  3IOl-f-i/ocfB   ,-\**iiiKT  ^88  lo  afibrtt  no  J5nB 
•F.n  oj  atrossBJTisvJbB  ai   vti'  *r)H"-io  -roritsffw  o*  SB  rroi'^eoi/p  9'riT' 
^nsrroll^l)  *o  eeiici  eri^  no  aJbneqeJb    ,Y^-riifq  "rrol   10  rfsxri'lo  TBSUB  TTBT  8 
asoxs  Y*louc[  a  615.9^  err-o  lol  scl-ici  erit  ar.  gnol  aA     .e'leswa  lo  891)615 

;  tBfit     ,nOBB91    Ot4     BJb/IAfe'  ^1      r  aJbOC^'  TV6I    lo    9ollC[    ftrf*    10    ^1 

9-tJ-rfir  Jboos  .tiB^do  o.t  ^^rfd  alrolvdo  el  *!'     .iBS^ra  WBI 
B  ei  oporto  ^B  •'aairt'^tfo  nsrfj1  £Bi>riesE9' 


ai   *6iW  arrc  ^al-'tcrf^   .iB§LT3"wBl  vto*Ofl!te'«i  A  ' 

neiscr^B  e^i  'no  j-ircJ  vtiiirq  c-tl  no  enolB  ton  sbn.eq.eb  >e!cfB 

...       -  .-      •  •  r  •     •     •        ">" 

f  KIB    ;nini^  9rt.t  "Jo  -eaartsve  fens'  -foloo'  ,eit8:iM   .seenq-rGrfe  srlo'  r.?B 


adhering  syrup  must  not  be  too  viscous,  and  must  be  as  free  as  possible 

•:  r  a  g«  ,  pro  v  j.d*  -1.  t  h»y 

from  snail  crystals.   To  be  certain  of  the  consumption  of  a  sugar,  it 
is  best  to  have  large  crystals.   It  would  be  well  if  the  valuation  of 
raw  sugar  were  based  on  all  of  its  properties.   At  present  there  are  no 
satisfactory  commercial  methods  of  handling  raw  sugar.   The  price  has 
been  based  on  the  purity  calculated  fro::,  the  aoh  content,  while  the 
yield  of  refined  sugar  depends,  not  only  on  the  ash,  but  on  the  amount 
and  properties  of  tho  organic  nonsugars  present.   All  propositions  to 
•change  the  methods  of  valuing  sugar  have  been  discouraged,  because  of 

the  unreliability  of  the  methods  of  research,  and  the  uncertainty  of 

juieea  s/vxj  -.  :  gftncraliy  give 

results,  so  that  all  corner oial  tests  are  still  based  on  the  ash  content. 

The  color  of  raw  sugar  is  not  always  an  indication  of  its 
composition,  Fhen  a  bright  gu^ar  is  obtained,  it  is  well  to  note  if 
its  color  is  natural  or  artificial.  The  color  of  the  molasses  is  of 
as  nuch  importance  as  the  color  of  the  crystal.   With  dark  sugars,  the 
amounts  of  syrup  are  larger  than  with  those  that  are  brown,  and  the 
purity,  too,  is  usually  higher  with  light  products.   When  the  crystals 
are  not  a  clean  white,  a  light  yellow  color  is  not  so  bad  for  refining 
as  gray,  since  the  yellow  color  is  more  easily  removed  by  bo neb lack  and 
blueing,  and  the  refined  sugar  is  of  better  quality.  The  cause  of  gray 
color  in  a  sugar  is  attributed  to  the  presence  of  iron  in  the  juice, 
following  a  poor  saturation.  Iron  salts  dissolve  or  remain  dissolved 
when  the  juices  are  not  sufficiently  deffecated  in  the  second  saturation; 
the  sane  condition  ensues  by  over-carbonation.  Either  thin  or  thick 
juices,  that  are  carbonated  sour,  are  very  apt  to  contain  Iron,  and 
give  considerable  difficulty  when  atteraps  are  made  to  refine  the  raw 
sugar  from  them.  Gray  sugars  also  result  from  the  presence  of  hydrogen 
sulphide  in  the  carbonation  gasses,  causing  the  formation  of  sulphide 
of  iron  r/hich  remains  dissolved  in  the  juice  in  small  quantities. 


:  'I  BB  o*tt  86  erf  tojjjrs  j>fts  »  attosn.it  oo*  wf  J«t  $w*s  qirrr    -  .  •-• 
B  lo  nol^jnawtoo  erf*  lo  nl^u^s'  erf  of     ,  BlB^ay'io  fieria 


•:_8 


sftrai;  tA      . 


He  no  /-;Q8J5cf 


ito 


rro  **J^  »rfsfi  ftrt*  no 

8no±^l8Oq;6i(i  IlA     »^t&B'sr 

xo  oaWeo^d   tjbes.8ra/<5o8ljb   rt&ftct 

10  \'*nlB<tTeom.-  e>.^cf  MB  »rt'o»tF»69<r  lo 

:IBB  srf*  no  i>eesd  Ili.tfe  e-us  stiss^  1  r,l  c.  i5;.x.vroo  lljn   ^r.rtj-  oe 
SJ-J:  lo  :;oi*.%diMi  .^e  ^sriB  ton  si  Ti5?in8  'wsi  lo  -roloo 

11  e^ori  oJ-  II'Bv  si   *!•  ,J>drtls*cf?>  al  IBT-LTB   trteitd  .s  ii^rfW 

10    Bi    89f>aBl6fi    3Kv?    ^C    t^-1'00    erfT       >  iB^dill-^Tfi    TO    Ig-SUtffirt    »1 

erii   ,aissi/R  Xi^Jb  A-tit     vlB^RTto  'Qrf-    ^o  -lol^n  »ri<t  as  ecnatrro^ii 
J&rrs   fnwoi(j  ^^LB  fBtit  ^eort^  rf*lr;  r-Brt.t 


15  tl 


lo 


i61  b«c'  oe  ^on  si  toloo 


erIT 


B  vton  S 


tatf  lo  si  ier>-r-ra 


TO 


a.tlee  .noil 


on'-*  .firrs   ^n 
el  T#stts   n  rrl  TO£'O« 
TOOQ  B  sn.b?roiro"i 


10  rtirt*  leri^lil     »Jioi^a«odrTBO-rt9Vo  \d  8»i«renfl  ttol^l^noo  ^nsa 

ocf  ^cre  Y^^V  errs   .TJLTOB 
o.t  ef>B^t  -els  Bcf;neJ+s  'rtorix 

lo  eonsBsrtq  sriJ-  iuOTl  tli/adn  os  is  SIBSWB  \retT)     -.aeri>t  Li 
lo  nol^sniTOl  arl-t  .aniwso  >39«iags  ffoi'tenocftpo  'erf.t  nl 

i  rfc  'i 


Good  raw  sugars  do  not  deteriorate  in  storage,  provided  they 
show  an  alkaline  reaction  with  phenol  and  are  free  from  organic  non- 
sugars  and  line;  the  latter  has  an  inverting  action  in  syrups.  Alka- 

th     tii°  •'  '•  *i  •       "•  r\i!"  • 

line  fillmasses  derived  from  soundly  alkaline  Juices,  give  stable 

sugars,  that  is  when  the  syrups  are  stiff iciently  saturated  and  remain 
so  when  stored  in  cool  dry  places.   Under  such  conditions  it  is  ir.poss- 

• 

ible  for  moulds  to  develop  or  vegitate.   But  if  in  storage  the  syrups 
or  the  sugars  absorb  Trater  and  become  diluted  in  any  Tray,  there  is 

an  immediate  danger  of  inversion,  and  a  subsequent  decrease  in  the 

• 
alkalinity  and  polarization.  Sulphured  juices  should  generally  give 

a  more  stable  sugar  than  those  which  rei^ain  unsulphured,  because  small 

amounts  of  sulphurous  acid  salts  remain  dissolved  in  the  syrup  and  act 

on csily  ""?!'!  '    Bt-OT'''^  ^ c  <-»»"*  **  '•  (• '! " ' ••  •"•"'  *'(? 

as  antiseptics. 

The  form  and  sharpness  of  the  crystal  depend  on  the  quantity 
and  quality  of  the  nonsugars.   Juices  that  are  well  liiued  give  better 
and  harder  crystals  than  those  juices  that  are  superficially  handled. 
Y/ith  the  sane  purity  of  juice,  sugar  derived  from  fresh  beets  has  a 
better  grain  than  when  made  from  those  that  are  siloed.  Certain  line 
salts  have  a  decidedly  bad  effect  on  the  crystallization,  particularly 
those  which  collect  from  the  molasses,  and  are  accumulated  in  the  juices. 
Both  raw  and  refined  sugars  derived  from  such  sources  show  a  more  or 
less  pointed  or  needlelike  crystal. 

Faw  sugar  from  the  centrifugals  is  a  warm  heterogeneous  mass 
which  on  cooling  has  to  be  sifted  and  mixed  before  it  can  be  placed  in 
storage.   It  is  better  to  use  continuous  conveyors  instead  of  scrolls 
in  carrying  the  sugar  fro;:"  the  Liachines  to  the  sifting  screens,  in 
order  not  to  injure  the  SLigar  crystals.   Either  drum  or  shaker  sieves 
are  used  for  sifting  the  raw  sugar.   When  the  sugars  are  sticky  and 
run  as  lov/  as  88$  purity,  the  sieves  have  to  be  provided  with  brushes 

_  •     -r    ' 

.    O    * 


lt  JbsMv&ni   ff  :      •     a  rrl   r-  .    Ofl   of>( 

1    ?»1B    STUB.  I'O.Torii;          ;    .  :,}9B»1-          •     '-JLEB  :iB'  WOrfB 

,,.V  *  .' 

.-rv8  "ft!  no  i:  JOB  sn  ~:i',  ZB  BB,  -    •  •••'£.  &TB 

<•'  •  "        /•  ,» 

i/{;     RflsXl£,,t££nii0a  riehrt.rJSatlAii  .EV98.BasLff.tl 

-':gi*trm-.  OTJB  .fl<TfntB  arW  -vi   d- 

aeoq.it  ei  *i   t.  "     ^  T&finU-     .  eeQBlq-  -^xb.  lope.  «•!  ibeTO^e  •«9ritr  OB 

**'  '        i  *  •"!  * 

yrr\'5:9.'tJr-  PS-Sloe's          '       *u9-     .e>tBJiS-^v  ^o  qol-ova6_  oj.  aJbli/ca  TO!  slcfl 

"B  rri  bstuLtb  -.e^poecf.  ^B  .TC&^BT:-  tf-ioecffl  8^j?SJLre  erf*  10 

,;:  >>86  '      supeBc'i/e  B  iwiB  >fnoLeio 

ev  "  £Ii/orf8  B90iir{;  ^iirriql.t^  _  .'noiJ'Bn.iiBfoci  Jbnc 

98'.  ,f>p-jjriql.i;:::ni/  TrJt^di-  .^oLrit?  eao/I-t..  r^rfj-  -rj?.^^.  eltJc^a  'sion  B 

firrs  I1  ni  f)?vloeai£»  nifl-Tiei  ''Bd-.Iea  Aics  ei/oi^ricil-jre  ;1e 


Jbndae£)  IB^BVIO  .eri^  lo  aeofigisrfa  JbnB-rrrtQl 
.IJew  STB  cfBrf*  csoi-ut.  .  ..BTrv-j/ano,;;  ^r.'f   "io  'i 


••  ».     • 

B  RPrf     •'       '.  rleetrt:  aoi*  £-9vit9Jb>  iB^rrp.    ,  9Ol^>:  to  Y^i'd-J'5  'oiJipa  srf* 

i 

I  niR^TPD     .Jteofis  eiB  tcri^   6ftor:^.;i3.o.i*r  slier^  frerftr  .fiBrfJ  ntBTS 
,no±-cfBsiII'B'J-8Y'-fO  ©-rf*  no  .t.o'ali?).  Jb/id'  Y^^loei)  B  'sv.Brf 


10  eto:.i  s  worvB  eeetttrot-  rtoi/e  r,io'rl;:Jb9v±a:el).  aiBjire  fins  WBI 


rn  eij       •  •  :;rrj3w  s  ai   aJPfisiftll^eo  ;»tfit  a^i'i  -: 

.    ...  .  <>•.      ^ 

rrl  /.-ftoBlci  acf  HBO  *r  eiolscf  j&exl;^  J5>rrB  'pe-tlia  ecf  oJ  c/  looc  .no  - 

!  v  .  , 

. 

Bllorroa  fo  J!)B9^Bnf':«To\evnoo  .ajjoi/ni^rro.o  .aev  oj  •ie**«Ml  B 

til  .anesioa  s^«tliB.^:I*  'ot,.8«nirtoaa  eti*  -:.oi^  rriaaxm  srlt  sni\"rrBO  ni 

•  i'  *. 
e^YelB  i*'^BrlB  rco  airdb  Tsrl^i!!     ..elfl^RYto  ISSJJB  erIJ-  "-siirtnl  o^  Jon  lefcrto 

•V   .     :    T-  f  ,  -    •'-  t. 

Jbna  YfoiJ-8  SIB  B1B31/B  erf*  rr?xl7     .TSEJU-B  WBI  arid-  ?,rrlcM±8  T?l  Jbeeir  013  ' 

Tq  erf  o*  svsri  .aevei.B  sri*    ,ytJ:ijjq[..^88  BB  wol  RB 


or  forked  arms  to  brush  the  material  through  the  screens.   Since  cool 
a±r  decreases  the  stickiness  of  the  crystals,  it  is  often  injected 

"»         tlufc       'CKirW  t'li  "•  ill1)1  /  '    *        ''!    'i 

through  the  screens.  Lumpy  sugar  should  be  nixed  with  syrup  and  run 
back,  to  the  centrifugals. 

Sugar  obtained  from  fillmsses  that  have  been  slowly  cooked, 
and  carefully  worked  in  closed  crystallizers  and  well  centrifuged,  do 
not  need  screening  except  to  insure  more  thorough  nixing.   After 
sifting,  the  sugar  is  stored  away  in  bags  or  in  bulk.   Sugar  should 
never  be  stored  while  hot,  particularly  not  in  piles  where  it  is  apt  to 
heat  and  invert  rapidly.   This  phenomenon  is  probably  due  to  the  ox- 
idation  of  certain  organic  nonsugars.   The  weight  of  the  sugar  can  be 
easily  estimated  when  stored  in  sacks;  when  stored  lose  the  carrying 
wagons  have  to  be  weighed.  It  is  almost  impossible  to  estimate  weights 
of  sugar  exactly  from  the  capacity  of  storage  piles,  on  account  of  the 
extreme  variance  in  the  specific  gravity  of  the  material.   The  sugar 
warehouse  should  be  cool  and  dry*  and  care  should  be  taken  that  the 

i*    »v«  i  ruin-*   i^tAr-  •«*>•"'  /irteP"  *a    *tfl    OO.LV    and   fiDtillB 

store-room  is  not  overly  warm  nor  subject  to  the  warm  damp  atmosphere 
of  the  factory.   Under  the  first  conditions,  the  sugar  dries  and  loses 
weight  and  is  more  difficult  to  refine,  on  account  of  increased  vis- 

«*»  .,  »  '  <"  •  -_  rvy*rk*r  m4  »»"  fr  h#»  o  •"  '  ^  *  1  0  *1_  £>f  y  ~  ">'••.-  '  ThO 

•  oosity  of  the  syrup  surrounding  the  crystal^.  In  d-j^  storage,  the 
sugar  absorbs  water  and  becomes  ao  damp  that  the  syrup  flows  off  of 
the  crystals  and  becomes  sufficiently  dilute  to  support  the  growth  of 

•-,•  «i1,*T*tri.  taias\1±   '--•     r    .-',...   •  ,.  or-,->  "f-.\  *'-vx^'^ 

inSulds,  and  suffers  subsequent  inversion,   ether  difficulties  are  the 
bursting  of  sacks  and  the  occurence  of  large  streaks  of  syrup.   In  cool 
storage,  none  of  those  conditions  ensue,  unless  the  sugar  is  below  88$ 

''•.'.  rm    •'     <ft/%  '  11-*  -Lrttt         '  *i"'tt     !'i"  —  •rJS;ll 

in  purity.  At  low  temperatures,  syrup  adhering  to  the  crystals  acts 
like  a  protective  skin. 


f  .          r  in  largely 


looo  soniS      .enearcoo  Qrft  rls^orcrt^  .LIU -rat  sot  9rft  xiairrcf  ot  ecna?  .fbeJliol  tco 

j    »  .  *  *  (     .' 

Jbad-osfcni  netlo  ai  ti    fBlfitnY^o  ^'-rt*  ^"°  easnlJfoita  arid'  e'-jaB9T:jeJb  T±B 
rune  br.B  dirrya  ritiw  Jbexia  sd  .bljrorfe  iss-tra  yqnuAl     .anoo-roa  Qiif  n'siroTrit 

-  >       '  •   .          •  •        • '  f  . :         ••-'  i  , 

.alBBi/iiiJ-nso  erirf   of  jCoscf 
c.^fooo  Ylwola  nsecf  evsrf  ^fiffcf  8O8B«alI±^  .-201^  i>enlB*cfo  -reg^ 

•  •  •"•*•  •    •  >• 

-      *  '  ':;.''*• 

of)   efias^lidrreo  Hew  tos  B-ie^illBd-aYio  b&aoLo  ni  JbeX^ow  YllJ/i9i:so 
.snixJta  risj/oiorw-  saoc  QToanJ:  oj  *qaoj.9  sninoe-xoa  Jbaen 

r:i  -xO  asjscf'nJt  YUTTB  ieTOda  ai  iBSira  erf*   f3ni:;fLt a" 
el  cfl  sTsrfu  asl-tci  rti   ton  \"IrtBli;oiJ-Tcc[  f  tori  olirfv;  toTOta  sd  Teven 
-xo  ?rft  ot  esrb  Y^cfBcJoTcj  at  nonsnoneriq  alfIT     .\LtiqBt  d-ievnl  Lns 
etf  HBO  TBSJJB  erfd-  1o  trfsiew  srfT     .eiBSJ/Bnon  olnesio'niBd-iao.  lo 

•  *  *•  •        •  * 

ertt  oeol  J&eioJ-a  narfw     ja^ojsa  nl  JbaioJ-a  nerlu  ^^tBrjlte© 
ot  oIcJlBaocrfjl  taontlB  el  cM      .£>e£lsieT;  ecf  o't  ,evfirf 
lo  tfrmoooB  no   ,83lig  essiocfe  lo  Y#J:OBCI/$O  erft  no-rt  Ylto 

eriT      .iBliatsni  ertt  lo  y^ivsrcs  oilloeqa  »rft  nl  aonaJriBV  ecis 
ecf  £li/oria  OIBO  l>rrs  ,vi£>  £na  looo  ecf  fcli/orf 
isw  srlt  ot  *09j;dire  ion  mif3t?  YITSVO  ton  ai 

.  •  «• .      .  .  *       .  *t  .  .  <•  -    *    t 

eeaol  inB  asiif)  iBSi/B  eri^    ,er£OitL5noo  taill  srit  a»JbrrtJ     .Yioto'sl  9rit  lo 

-aiv  Jbeaseioni  lo  trri/oooa  no   fenil9T:  o*  t ii.ro il-lifi  910;^  ei  JbnB 

^rft   ,9SBic-TG  ^r..,i)  nl     .olBtayio  9fW  snUbni/oin/a  qi/iya  9ri*  lo 

lo  Ho  ewoll  gxrcYe  arid-  tBrit  .qntBJb  OB   eonooeo:  JtaB  Tretsrr  adioacfB 

lo  riJwoig  erij  tto:qi/a  ot  9d-irlii>  \-ItrT9iolllir3  ee^ooscf  Jb'rrB  alBtayio 

erft  eiB  oeltluoilliD  Terito     .noiaigvnJ:  tne.tfpsecfire  niellwa  JbnB   ( 

looo  nl     .CIJJTYB  lo  2X1391*8  sgial  lo  eoneiuooo  grit  Jbns  aXosc' lo  gni  taiud' 

•  '--^   ,*  *  -  ...     ',•'....''!'  ." 

•**•  "*••*' 

vroletf  eJt  Tsgi/a  9ri«t  eaaXnir  .oi/aaa  anoltifcnoo  gaqrid-  lo  anon  f9SBiod-a 

erlt  ot  gnlTB.fUbB  quTYa  fBeautBToqrast  wol  tA     .ytliuq  n/ 

•  *  '  .• 

avltoeto'icj  B 


CHAPTER  XIX. 

TEE  PRODUCTION  0?  WHITE  SUGAR 

In  .the  manufacture  of  beet  sugar-,  it  is  often  desirable  to 
fully  separate  the  syrups  from  the  raw  sugars  in  order  to  obtain  a 
white  sugar  for  the  market.  Such  sugars  when  crystalline  are  desig- 

"*Tf-  '•^-'-  i.WT7  Li-  ;#•-.  PrPJT'         CL,  .'•/         _.  •".'•  ,7  J.,  •.-.••.  .  ;".  ,         .•••' 

nated  ag  "granulated",  when  ground  as  «powderedu  or  when  in  masses 
"Piloe"  .  These  products  arc  not  refined  sugars,  but  the  raw  products 

of  the  factory. 

' 


;^  r-  .  .  e-wser, 

In  the  production  of  granulated  sugars  the  f  illnasses  are 

oentrifuged  in  a  runner  similar  to  that  for  the  production  of  raw 

sugars,  except  that  they  are  worked  warmer  in  order  to  get  rid  of  more 

'•:.•  ?7'i'\;'.  *y  ".?•<'•*&>•..  .C-^f- 

syrup.  The  syrup  that  is  not  driven  off  by  the  centrifugal  force,  is 
washed,  off  with  water,  steam  or  a  saturated  solution  of  sugar,  in  such 

a  manner  as  to  dissolve  as  little  of  the  crystals  as  possible.  To  im- 

T?  the  ffinal  washing 

prove  the  color  of  the  crystals,  ultramarine  is  put  into  the  vacuun 
pan  or  the  wash  waters.  For  this  purpose,  only  the  very  best  ultra- 

marine should  be  used,  as  poor  material  changes  its  color  and  spoils 

VPJ    i  AT*.,  t          or*! 
the  sugar.  Only  good  juices  can  be  used  with  advantage  for  the  produc- 

tion of  granulated  sugar;  when  the  thick  juioee  are  not  of  sufficient 

Purity,  they  should  be  improved  by  the  addition  of  yellow  sugars.  The 

j  r.«V.;/j  f^uld 
production  of  a  good  even  grain,  and  an  easy  working  fillmass,  is  of 

far  r.ore  importance  in  this  work  than  in  the  production  of  raw  sugar. 
For  the  working  of  granulated  sugar,  large  centrifugals  are  used  though 
they  are  not  filled  to  the  sane  extent  as  in  raw  sugar  work,  in  order 
that  the  layer  of  sugar  can  be  washed  more  evenly.  When  one  used  a 
saturated  sugar  solution,  for  the  removal  of  the  syrup  from  the  crystals, 
less  sugar  dissolves.  If  in  the  production  of  white  sugar,  a  portion 
of  it  has  to  be  dissolved  in  the  wash  waters,  and  these  in  turn  are  re- 
mixed with  the  syrups,  the  final  yield  of  granulated  sugar  is  largely 


el 

'•'     :L*I  -----  •')      <"•  t      "••'  -  : 

£  nls^-do  od    ier-ro  rtl 


"  tts> 


fig 


b  SIB 

.......         . 

-•'      '        4    -  ;••:         -    -    ••• 
WBI 


arid-  a 


fl^t 


tort  oie 


TTBT 


,B  r 


ei  o.L 


..     . 

rloira  ni    f 


lo 


-cit  oT     .elcflBBOq  W"  BlfiJaYio  «rfJ-  *o^a^  fl 

''  ft±  '  eh'£%iNlk«iKLt/-  't- 


via  ins  rroioo  a>i  'TS&rifettci  '£*£•&&•*&..  TDOOQ 


•:..;••  -      . 

-oid&ooxr  erf^  TO! 


-^ypfla. 
\beBir  atf-  /TBO 

lo  "rfoa"errlfr>fieb'i-i;t  '^ofri*  -^ri 
effT     .eiBS^B  wbile^  10  noj:*ii>Jb^^eriJ'-"'Y<J.iJbovo«i£tii  -ed 

.  " 

lo  ,el   f88aniiii';shJCjlT:o^  tis^'nfe-1  fins  *rc£:ffX3<'  tfevs  .£009  -fl.j^p 

lb"  nVlVoirbo'i;  ertJ-rrflj;rii4ia''^TOnr;'i»;tfi4:  ni  .90x16*10.5^.,  eiqa  -xel 

r   **  •  ^  -      *« 

Jbeai;  exs  eissJ^IWneo  Bgoar  V^caw»  JwajrfupB-is  ^9.  s<U#io^  prtd 
leJbio  at   tX-tor  Tfi'si/B  ^err  ni'  »B  ^netfx«r  •••OM-.  eii^r  o.4,./»el;J:JLl  ^  on  ,6-^3. 

•  f  '.-••.•.••  ,     • 

a  Jb98i/  effo  '  nafft  *•  ".  ^Me^g  ^ftnap  Prttosw  oef  nj^fc-;;!^^  "io  -  ra^sl-  .644  ..J 

".••• 
:'io  arid   r.:oi1  qtirnfe  eriy  16  IlBVoairi-ief 

id-xoq  6"',TBSui3  e*i(iw  i8-  noi'i-Birhor^ritf*  nl  II.   .v 
eis  rtii/d-  rri'  eeeitt  Jbtts  ^iTe^fln^^isw-  ed*  fU:.  jb^^p^a^Jb  ©cf  o*  BB(!  / 
\-lesisI  al  '~ZBSJ&*  'M*£fl'Jiinris  -ife  Itf  «Jhr  Xtetit  e^^j  .fBircya  9ft*  'ri 


aaol 


impaired.  In  beet  sugar  houses,  pure  sugar-wash-syrups  are  seldom  used; 

*1-.aT'P      rn**>     A      TtVHM$V<T*     ft'**     ff  +  3t.a      rj '   ' ''V  "]  f*  *.«••'       "•>••'     •*'"•£»•  t-      "^  i 

water  and  steam  are  used  together  or  separately.  Naturally,  it  is  impor- 
tant to  -ase  the  trater  and  steam  so  as  to  dissolve  as  little  sugar  as 

possible.  Water  is  applied  by  sprinkling  or  by  spraying  with  compressed 
i. . 

£>tM~4>   **•*  a  'n'-f-i^-'.h'  •' ••  ~  '•  •".''   "  '  •  '•'     •  •'?  ?<*  7 '":  f- 

air.  When  steam  is  used,  it  is  thoroughly  drained  or  else  superheated 
before  entering  the  centrifugals,  the  covers  of  which  are  put  on  before 
steaming  so  as  to  condense  as  little  of  the  steam  as  possible.  The  so 

/•>•»!  '•=  -  .'  11 -f  f\ f*  *  *•  *-  >  •  a n* ~  1  "*•>£»   wo".7**  ^"^4"  '4  ^"* &  **  T*  ''if*  •&  **•'*  ii '  O  r*    •'   ° V;  >'*  'r* v  ••  * 

called  Russian  method  of  washing,  consists  of  passing  the  steam  between 
the  outer  and  inner  cylinders  of  the  centrifugals.  The  steam  acts  as  a 
heating  agent,  decreasing  the  viscoeity  of  the  syrups  so  that  they  are 

-fu        AI»  •>•>$  3-i  --»— .   i^or^  '  *  "n^'  ftf  rr-'  •"iti  n"^fl''C 

more  readily  thrown  off.  By  this  method  less  wash  syrup  is  made.  Care 
must  be  taken  that  the  steam  does  not  come  in  contact  with  the 


r';'  -• 

water;  for  this  purpose,  a  special  opening  is  made  for  the  steam,  so  as 
to  distribute  it  equally  around  the  cylinder.  Before  the  final  washing 
with  water  or  steam,  the  sugars  have  a  preliminary  washing  with  the  last 

-:  -.   <.<•'**•>  3  -»  ••>"*  v  r-*r>  - .  "i  c*.  o  "Y*~T   f  A  f$T**f   ''  "t*   ''-  '  "*  '*-.   '••*   Ijfi   '•"  ^  T**.'   A^^lYl*1*^   1*  Ct  -''^  "^'"'^  "  ' 

washings  of  the  previous  charge,  or  with  a  saturated  thick  juice.  By 
this  method,  the  green  syrups  are  kept  fro...  coming  off  too  dilute,  and 
so  save  steam  in  the  subsequent  boiling.   Such  methods  of  washing  are 
complicated,  and  hence,  it  is  doubtful  if  the  slightly  increased  yield 
±B  worth  the  trouble  of  the  extra  work.  This  method  should  not  be  used 
unless  the  thick  juice  and  wash  syrups  are  very  clear  and  pure.  Since 
some  sugar  must,  in  all  events,  be  dissolved  from  the  crystals,  one 
should  seek  a  good  yield  and  a  careful  separation  of  the  syrups  accord- 
ing to  their  purity,  so  that  they  can  be  rebelled  with  the  thick  juices 
into  granulated  sugar.   The  syrup  which  is  first  thrown  off  is  designat- 
ed as  green  syrup;  that  following  is  called  green  syrup  tailings.  The 
final  product  is  a  clear  wash  syrup  which  is  either  pumped  directly 

'*)  ci""-  '"  **•  i,  r^ 

back  to  the  thick  juice,  or  taken  back  into  the  pan. 


i  ing  e 

i_ . 


«>8ir  noJbloo  OTJS  BqjrrY8-riBB'l'-'CBBrrB  s-u/q   ,  aooiforl  TBr.ira  Jsecf  nl     . 

el  *i 


.^  -r  ,  ••;/-.-  QTB  raee*B  MB  7:0* 

';  4  .   "  .';-.--,--•  ;  -  .       •    .  "  "  .?.-",     -V..-V' 

BB  is'suo  9lJr*JU  :.OB.  »vIop^L6"  p*  BB'OB  c/         &ne--rW*j&r  AH*  sair-  o*  -in** 

.  ..  •'/  '      ~  *  '     i-j  *..t-'.-  '  -.•   *'  ••"*$*-.       .  V    '-•     '        '••  *   I".*- 

-  rf*i¥  sofY8'i<iel  '  :9*sw  ••  .oid-tsaocr 

•:  ..;.•,;:".  ^.•.>f>—.-.^^:-A:v          ••^•'••v  A'V^ 

TO'  fc^lertb'  Ylrlg^oiori.*  ai-  i±    .^seir  ai  .OBftJa  norlSr  •  .a±B 


.. 


-..flldfl 


aeoq  efl 


16  sl^,tf  £  "BB  sartafifioo  o>  B'B  -da., 


oe  acrimra  ' 


;. 

Jb'qr  ._••  .  .       fv  \'S      . 


* 
os  , 


. 

tit  efioo 

.     •»'     -:'' 


,  *x- 


.  ••..-. 
irfj .••YllfiBe'i.-  OTOE 

'.      '       •'•          .'  •' ':    ' 
fie^CB*  ed 


r-  IJeril'l  v 

>ii  .-, 

r 


.B  eyj^rf. 


orl*  >  ^t 


.TO 


,9;ti/IJ;Jb  oS*  *^6"'arfJti;o^^-'6l5El  ^qajt 

.;      ..   •  .  ••  . 

aCTf  '1o  acoflt9^.riou8...,.sniriocf 


sri*  -,-f>OfI^eG: 


. 

eti*'  rri 


QVBB  OB 


'lifllcfi/bi)  ,.ai  .*!'  ,  eonerl' 

;..  ..ft-.-fv  •*••',>  ''•.-. 
erf*  to 


ai 


.»  -*• 

'"i'i  .  '..'  V    • 


liar*? 


;roirl* 


eno  ? 

• 

Jbiobofl 


:• 

ecf-, 


.  ,  .  .  . 

erf*  ,lo":rioiJ-fl^x}<JQ..Iijl9'iLB6.B  JEjriB' 


-I,     '  '        I 

Mirorfa 


' 


^ 


neens"  hellsto  ' 

-. 

TliJte  'a.-f  rioMw 
'.'•.,.•       -»^- 
o*ijJ:- 


;  CUTTY*  ndss  SB  £>e 

;  iselo  s  a-1   *oi/^oici  L&ntl 

,  .#r-.«  •  - 
'  10   ,  9oli/t  ^f^rf*  erf*  o*  ;{OBCT 


-:     s 


For  the  separation  of  the  eyrups,  according  to  their  purities, 
there  are  a  number  of  methods  in  use,  the  simplest  is  that  of  separat- 
ing then  in  the  order  in  which  they  cone  from  the  machine.  In  conse- 
quence, it  is  best  not  to  sake  the  tine  of  centrifuging  too  short,  so 
that  the  syrups  Trill  have  enough  tine  to  run  off  separately.  Hence, 
the  large  slow  running  machines  are  best  for  the  separation  of  the 
syrups.  In  some  methods  of  separation,  the  syrups  are  caught  in  the 
cylinder  of  the  machine,  so  that  their  separation  is  sharply  defined 
ancl  the  vrorlc  is  accelerated  considerably.  One  always  needs  more  cen-  " 
trifugals  for  the  production  of  granulated  sugar  than  for  raw  stig-ar. 

The  further  handling  of  the  Trashed  sugar,  depends  on  the 
product  desired  for  commerce.   Crystalline  and  granulated  sugars  must 
be  taKen  from  the  centrifugals  racist  and  warm,  so  that  the  crystals 
will  not  sticK.  together,  'Then  mailing  "Pilee"  sugar,  the  material  is 
dried  in  the  machines.  When  the  sugar  is  stear.ed  in  the  riachineo,  it 
is  seldom  necessary  to  dry  it  afterwards,  as  it  is  v-arrn  enough  to  dry 
during  the  screening  and  transportation.  ¥hen  \7ashed  with  water  or 

"'  '•  •  **-'" **'••'   - 

syrup,  the  sugar  has  to  "be  dried  in  granulators.  If  a  sugar  of  even 
grain  is  sought,  it  must  be  passed  through  sorting  screens.  The  mater- 
ial left  on  the  screens  is  generally  ground.  It  is  very  important  to 

-  .  ' 

pack  the  granulated  sugar  in  a  cool  dry  place,  otherwise  a  yellow 
coloring  is  apt  to  result.  For  the  production  of  "Pilde"  sugar,  the 
centrifugals  are  provided  with  various  appliances  for  the  removal  of 
the  hard  masses. 

Another  method  of  preparing  white  granulated  sugar  is  to  rash 
the  fillmass.  The  finished  material  from  the  vacuum  pan  is  cooler!  in 
the  crystallizers  from  40  -  50o<3.,  and  is  then  diluted  so  that  the 
mother  syrup  is  very  weaKly  saturated.   This  method  cannot  be  applied 
with  filliaasses  containing  small  fine  crystals.  The  fillnasses  are  put 


t  ^nls-ioooB   ,e:;j^o  erf*  >o 

to  d/Brfd-  ai  d-aeiquip  sriJ    ,equ  rri  aJborfd'art  *o  .locfcai/n  B  ?IB 

•:.•-.-   ..•;;    -    • 

**$$  norj^t  o:.:oo  Y»^  nl  isjbio  ?. 

,v     .:••-.  >{^    -,;•-   -•"•;  .:•:       ,     -vi-v.  -   • 

OB   ,.t?orfe  pod-  afffr-jytiti-nso  lo  ami*  erld-  etfflfr  oJ  ton  Jaecf  el  *i   ,6 

' 


--a  >"lo  our  od-  wuid1  rfjy/orre  svsri  Hirr 

. '  .  '    ••'      ..   '     f.  ..''.'    ••    '.-.••     ';•••••       ••.->•     *•          ' 

.         ',    .  ••/•  „     -j.'  .,    :      <•_••-.,  •    ;~» 

->  rroi..  a.  grid'  10!  *36cf  3-ie  |«UrfOflC  .S/ttrti  ola 

r  ni   d'.'^uco  91.9  aqirrvp  erfd1   ,^01*813(1^8  io  ftbor^ec  SLIOB  nl 

<  •  .'  •-;*•>    .   j-v-.  ••    ••'.->  •-••    ;*,^ •:    -:< 

noid-Bit  ,ae  fisrfd-   iBfl*  oa    ,9nirio^u  &:IJ  ^:o 

-ne  }  9K$   ,  ,\r-          iicnoo  ie-t.^ielsouo  ei  yliorr  sifd1 

.ifi^.j/8  T7B*r  10"!  rrBrij.  T^jyTB'  J?9d>«l3jnBtc&  ."io  rrold;ojjf>oi.v  •&cLi'  iol 
t  no  eJ&fi9Q9Jb   fic^iTB  .^erlBBVv  orrd"  1'       '     5nBil  i9rid"ii/l  prP? 

firiB  .onillBtaxrO;    .'soiecrrop  ipl  ^oiiac 

srid'   d-Bfi*  OB   t i2TCT7 :  JbxiB  d^aion  R r^^ii^j'T.iTf^Q  prid^  cio*rt  nsJlBJ1  9Q* 
al  .J>  :  9r:d;   tissua   "ebli?"  j?n±:'sr;:  .-;9rfY'      .lerid-asod1  ^oid-a  d^on 

grid1 'ni  ie.'^Bed-B  at  TBSLTI  orfd-  ueriW     .senlilPB^  eri*  ni 


vsr-*  al  ti  e.fi   ,abTs?riiodvlB  d1!  TU&  o*  VTBaeaosn  aoJbJea  el 


TO  Te.tf?TT  rid-iTT  i^erie^.  nsrfT     .nOxd-Bd-ToqRnrvid-  f>ne  sriirresioa  arid- 

•  >  «  '.  •  *<•'.  S>-:       '.,  '-    '  T  '••''"•  •-*..'   '.t 

nev?  1o..ir»\ira  s  II  _  .B-tod'BXwin'rs  ^1  i>6LtiJb  ecf.  o*  aarl  THSI/B  erW 
.:T     .ange-ros  £nid"iO8.  rfsi/oirld*  ^eaerq:  »<;f  d^twr^  d-1    ftd&m>B  ei 
od1  dTTfid-^cxml  Yiev  el  d1!     .Jbnim'^  \-iiBtcenes  el  aneetcoa  ^rfd1  no  d^sl  IB! 

"5     '  ;"-.  ..•>«•       ;..-*'.>         .-'";     >,    ;      •     >•-         ^::-       .  '    _'     ..*. 

.a  a  rfd-o   ,»oslq,  yrb  loop  B  at  'IBS^S  JE>e.*6LLfaBi3  ©ad1 

i  .  K  *"**?*  ' 

erf-t  ^assira   "oblil"  It)  iroljo*rj>o:cci  erld-  TOS     .^li.'Baa'od'  d'qs  al 


:ei  arid-  10!  e^onslciqs  airolasv  rtf-h*  I^aAXvoiq  SIB 

./-    *-      •  vwtf.'-v. 

:  **    '-  "  -  1       *v    '  r.*&V     y  '  F:,  |W  ,fc  ,,X:_- 

TT  od  B!  Trjsins  ^ed^Blfjneis  ^d-lilw  anlTBqerrc;  lo  .boriJac  1011*001., 
nl  ;:.9looo  ai  naq  r^L«i.rpBV  eclt  -soil  iBliscfss  JterlalfLtl  eriT     .easalli^  erfd"' 
t  d'srit  oa  tefultb  nerid-  a±  Jb.ne  ,.&ooa  ••  0*  ;.iOil  8i32iIlB*ev£p  ei 

JballqcfB  »c  d-pruiBO  Jbori*ea  el  fit     .£)9d-6ii/d-BB  ylXsetr  \nsv  ai  qinPiB  larl" 

i  '    .  •:'-.  »  ,.  .  •-'    •  •  .  .      • 

'trq  SIB  eeac«&££il  erfT     .BIB^BY^O  onll  Ilsaa  sninisd-npo  esEBBdllil  rfli 

-:   5  :- 


into  large  four  cornered,  or  oval  tanks,  the  bottoms  of  which  are  cov- 
ered with  a  fine  screen.  The  syrups  which  filter  through  this  screen 
are  pumped  aray.   The  sugar  is  washed  carefully  and  the  syrups  are 
drawn  off  separately.  The  first  syrup  that  comes  off  has  a  purity  of 
70  -  75$;  the  second  syrup  serves  as  first  washing  for  the  new  fillmass 
etc.  Syrups  are  run  to  tanks  in  which  water  is  added  to  bring  the:.:  to 
the  correct  density  for  working.   Since  the  temperature  in  the  washroom. 
varries  considerably  during  the  year,  it  is  difficult  to  keep  a  con- 
stant density  in  the  wash  syrups.  The  tenperature  should  not  be  al- 
lowed to  fall  below  20°  0 . ,  for  at  low  temperatures  the  syrups  are 

exceedingly  viscous,  and  the  washing  takes  inuch  longer.  Saturated 

os  prithoist  tas 'edd3 
wash  syrups  are  injurious;  unsaturated,  wash  core  quickly  but  dissolve 

the  sugar  and  decrease  the  yield.   It  is  only  advantageous  to  use 
unsaturated  wash  syrups  in  the  f  illmass-es  which  are  highly  saturate-:1.. 
It  is  best  to  work  the  f illness  so  that  the  product  from  the  cryntall- 
isers  yield  only  a  saturated  mother  syrup. 

The  yield  of  white  sugar  from  this  method  of  Torkins  is  great- 
er than  fron  that  of  centrifuging ,  since  a  green  syrup  of  higher  purit3r 
is  obtained;  but  the  time  consumed  is  very  much  greater.  Another  con- 
dition is  the  possibility  of  alteration  in  the  material  by  long  stand- 
ing, such  as  loss  of  alkalinity  and  inversion.   In  conse<iuence,  the 
greatest  cleanliness  must  be  observed  and  a  sound  alkalinity  must  be 
established;  for  the  latter,  sodiuri  carbonate  and  not  lime  must  be 
used.  If  vigorous  inversion  once  starts,  all  the  material  in  the  stor- 
age must  be  thrown  out,  and  the  floors,  walls,  and  tanks  must  be  thor- 
oughly cleaned,  and  the  work  started  anew.  The  method  of  tank  ^ 
is  rarely  used,  except  for  refinery  purposes. 
it  •          A  • '  •  ** (*  *•'  •'"'-•  •>-  •  .•>.».i^~> 

<Ti<rt»^-c*"-'-stal8  '~.nd  .-'  tru*  at  is, ;•»•••.'»«  l^  a  ftavurate^,  c*r  bet 

~*  •* '-.-    .  «,'•'• 

~  •         A.        *  — 
•  *x          • 

still,  c  rep.Tcly  afttttrated  condition. 


-voo  »OB  rfoirfw  1o  aaod-Jocf  sri*   ,BJtoB*  IBVO  io  , 

nee-ioo  a-trf*  rfsiroirtt  ieJIll  ffoirfrr  egirrva  8rfT     .noc-rcm  anil:  B  ftt.hr  Jtorrs 
eoB  r          -    srtt  injB  lcXI^.l^B?,/l>e^^,^^,ltJ5SWB-.t»(tT:.1,.  .  .    •  \"  e 

*f-3iS  JB  asil  Ytt>  882:0,0  Jfirf^i/T^J-pT^  .  8n!t,, 

• 

BBJBSlIJtl   T79H    *tit    TOl   ^ni^SBW    ^BTtl/Be    BOVnqBB    ?f^->'8.  -&?00®?    9fU,  .Jo^T    -    0? 

o*  ..lertf  snlrrtf  od-  i>fr  nl  JBAIB^.  od-  run  O.T^  cqrrrv2     :. 

irocrcr^./n-    «iid-  ni  RII/.J  •>*  «tit  eonia     .. 

-rroo  >-  qf»f>;[  o>  *Xirol1%tl>  ei   li    ,n.w/  _ 

-la  acf  rf'on  f)Ii;orie  eccird'OTsqaPt  erfT     .BC[L"r.rB  rfsB*"  arid"  ni 

,      •  ...  .»;.».. 

eifl  Rciirnrft  srit  Reii/*Bieq".rs;t  wo'I  J.e  rrol  .f..O  °r»s.  wolM 
J&«d'5i^ij'*B8      .•f.sr>vn'M  'rir-  :iri8eT7  erlj-  Srrn   ,puooeJ:v 

or:  .txrcf  Yl^»J>  ^iir^Bcr:^  jBi^lTirtrii   STB 

f  piroo^Bd-nrv^fl  ^Ino  ti.^I      .Jbl9±^  erft  g5B93O9Jb.5n.j5 
-£SR  \'Iririn  ?IB  riolrfir  eeesfdlli 

•       •         '    *>        •  ''    '  •    ,         '  4  .,'•'.    "i         •"'•: 

-IlsJr-rio  ^  ^flrfd;  oe  BBsallJ''  ,      ot 

.drjTve.-  .    Jbe^injL^ea   !?•  \rlno 

^  i  '•*•'.•  .     •       •'; 

lo  3oaJ-9L"  •  ioi;l  TB 

Ti-i'iLr-  .in  io  qirr-:n   .I^OTT    B  epnlr    .      .  j^/ii^nfta  Io 

•i-offA    ..rrei^Tcr^rtpuK  VT^V  .  aJ:  siafla/enoo  .  e  ,          -'*  *Drf.^.;l)»JiiBJ-cro  el 

•;ol  YO'^lsi.ieJ'sr  on*  ni  rroi*BT0*ls  ,i»  ^liicfiaBoq  ,sr;*  c±  noitlJb 

srij   f9onaci>©Brroo  nl      .noiBievrri  ,O.IB  \rt±nilgjfj  'apl  as  rlorre  ^.nni 


9_iiJ  ton  jbnB  etBrrocf-uco  fio'lj^oe   .leJ'cfBl  e^  rrol   ;Jberf84Ia*fl<t;D9 

orl^t  ri  .  leiie^sr-  e;:*  Us  ,8^-15^8  eono  aoIeTflvnl  BiforrosJJv  II     .Maff 

,     ....,•.       j_    .  _  .  ...  .yj.,  -    ,»•._.          •'"....'.' 

-lorii1  oc  ^BX/TU  s^fiB^  i.fifl  ,all5t7  .^erfooil  QT:*  Jt>nB  ,^tro  rmoirl*  etf  tzuz,  Q^B 

..  ,•-_'»_--.  '    .  .  t 

^r  aiB*  Io  AorW-esg  DrIT     .w«tfl.  fte^Md-a  ^-ror  »r;^-.J5>fLfi_,J^enB9lo 

•        •^.."•t.-i"  •,-  .  .••' 

•:~  \-rt9nJr1ei  tol 


;  ...,,  .>..  ... 
CKffPTER  XX. 

cate  than  of  pure  jv.iaee.  ?"..»        -.  .-.•..  cf;-  ;  cirrus  n^  d^r- •.,-»•-• 

THE  FORKING  OP  THE  SYRUPS. 

The  object  in  working  toe  eryrups  is  to  obtain,  by  means  of 
crystallisation,  the  recoverable  sugar  and  to  leave  behind,  a  iaother 
liquor  TThich  is  a  true  molasses.   This  end  is  obtained  in  various 
The  first  operation  is  the  concentration  of  the  syrup;  this  is  done  in 
vacuum  pans  of  the  sajas  construction  as  those  used  for  thick,  juice. 
The  circulation  of  the  juice  oist  be  good,  it  nust  enter  the  bottom  of 
tie  apparatus  and  the  heating  nuat  be  done  with  a  low  pressure  of  rrteam. 
Tie  syrup  is  Torlced  under  three  general  principles:  — 

1.  Blanlc  boiling  and  subsequent  crystallisation  in  tanks,  with 

or  without  the  addition  of  crystals. 

2.  Elan::  boiling  and  -jerking  of  the  fillraias  in  crystalliaers, 

in  -jhieh  the  crystals  are  formed  by  cooling  or  by  AJie  ad- 
dition of  granulated  auger. 

3.  Boiling  of  the  oyrups  to  grain  and  further  v/orking  of  the 

fillr.iasses  in  crystc-.llizers. 

tfith  any  of  these  methods  one  can  obtain  a  thorough  crystalli- 
zation of  the  sug?.r  and  a  low  purity  of  molasses,  the  diffenQii^es  lie 
ualnly  in  the  consumption  of  ti_.e.  For  the  proper  working  of  the  syrup 
it  should  h?.ve  the  correct  concentration  and  temperature  during  the 
period  of  crystallisation.  T,rith  pure  syrups,  an  exoossive  saturation 
is  apt  to  build  too  nany  fine  crystals  at  one  ti:.ie,  hindering  crystall- 
izsrtion,  particularly  so  £t  IOT?  temperatures  rfliioh  causes  an  increased 
viscosity  in  the  syru^e.  Too  IOTT  a  saturation  on  the  other  hand  has 
s  tendency  to  lengthen  the  tir.e  of  crystallization,  particularly  TTith 
impure  syrups.  One  can  only  7/orK  according  to  the  rules  of  saturation 
vrhen  boiling  to  grain,  or  adding  ci-ystals.  By  other  methods,  the  den- 
sity of  the  syrup  nust  be  ouch  that  crystallization  of  the  mother  liquor 
is  complete.  A  fully  crystallised  after-product-f illioass,  should  con- 
sist of  sugar-crystals  and  a  true  laolasees  in  a  {Saturated,  or  better 
still,  a  vreakly  saturated  condition. 


.xx 

.    i.  ...       .          ...,...," 

32IT  ^0  DHiaffOlT  3ET 

lo  anBea  vtf  ,iiis*do  otf  al  aqirr^i  •'•«&•  "  snlXiow'nJt  Joefccfo  erff 
rcef&foc.  a  Jbootecf  svsol  otf  ftns  TSSITB'  alcfBisvoooo:7  9,ctf  ^ 

'.**'"       ,-•*•" 

amrr  ajjoirtfiv  ni  fcsniBJcfo  "e±  JDHS  siriT     .  eases!  QQ  etrtf  B  ai  rtolrfn  <rowpJ:I 
rd:  emx£)  al  aJLtfJ-   iqirnjB  9rf«J  '*io  hoi^BiJ-naorroc  ari*  el  noU-ffisqo 

.eo±i/t  ^oirfj-  10  "i  I>8Bi/  aebftt  BB  noid'oirctBrioo  acuse  ecij-  lo  ensq 
Ho  noji-ocf  arU  led-n©  ^awa  *i    »i>oos  acf  cau^  9oiu£  eriJ  r±o  nolJjslirorLte  sciT 
'io  eroffireeTii  ro.1  s  rfjiw  enoJb  6tf  tfeur.:  sni^soff  erij-  .bns  eu*  5^.0  ,;<ZB  oi^ 
-  —  laelqioniiq  IsisnQS  es-irf*  iel>ni/  .ta^-KT'  p±  (jirnra  sit 


J-  ni  noitfssillBd'G^'ro  d'nai^eeQ'i/B  in  6  ^nilioQ"  insXS 

^o  noiJ-L5£fi  erU  J-i/ortiir  ^o 


ae.&  '  eriJ'  lo  *V:J:;IIOT;  ' 

vcf  j  l(xx)  vtf  -l>9Ci<io'i  SIB  BlBd-e^io  srid   rlolrir  ai  -rj 

Io 


.j  lo  B^-^fo\;  'rari^itr'i  J&ns  nlBis  P*  QiLrrYo  ertt  Io  s 

\"^o  ni 


ITBO  sno  BAorlJ-an  aeerf^  "io 

sa*i£j0rre<2^1Jb  ari*   .seaeBlos;.  lo  ^itTL'q  uol  .e  .bns 
e^J"  'io  sni>rio\V  lo^orrci  erf*-  io1?     .a-i.t  Io  noi*<icimnoo  sa^  ni 


aviaeecxs  as  ,  cqirrve  '  Q*UKL  •flJ-i'.T     .rfoid-siUlBd'EYio  "io  Jbatrr&q 
aivfilxi  ,a.:l^  eno  Js  'BlfsJ-sx^o  erul  vtiea  oo*  Miixf  o*  tq&  ei 
rrs  aactrso  r.oirl^  De*a/*'«=r;&<i30^  rol  cf.^  oa  \-XisItAXtrtBC 
JbnB£i  '191:^0.9;;*  no  noi^j3rLv*B«  s  troi  ooic     .evjraifa"  srfJ'  ni 
j\;  vlTsHrol^Ma  ^lai^axillpJ-avto  le  *:ii^  er^-  nerl^anel  o* 

aaJUn  ed^'OJ  sniJbiooo*  A'IOXT  -\jlno  nsc  enO     .8Citn\re  siirciai 


aeriJ-on  sri*  Io  noi^BSilI.8JR.\*Tro  tBtif  riorjo  atf  *eic:  qirrie  eutf  lo 
-nofi 


TO   iJSeJBWJjQB  t  ni  feoBusIoo  ein^   Q  An:o  BlBcfsTio-i-^i/B  t-o  Jeie 

s   ,  ." 


The  saturation  conditions  of  pure  syrups  are  far  more  intri- 

' 

cate  than  of  pure  jvlses.   The  saturation  coefficients  are  derived  from 
the  solubility  factors  of  pure  and  impure  solutions,  in  consequence, 

the  saturated  conditions  of  the  syrups  depend  on  the  quantity  and  qual- 
ar  trtty 

ity  of  the  organic  nonsugars.   The  solubility  of  sugar  depends  on  the 

» 

influences  of  the  salts  as  well.  It  appears  though,  that  the  nonsugars 
have  less  influences  than  the  salts,  providing  the  juices  are  properly 

t-*w 

handled  in  the  carbonation  and  presses.  The  solubility  of  sugars  and 
syrups  of  different  factoriea  are  very  much  the  same,  depending  on  the 
purity.  Syrups  of  the  same  purity  have  different  saturation  coefficients 
in  special  cases  only.  For  example,  under  the  influence  of  lime  salts, 
Raffinose  or  other  invert  sugars  in  large  quantities  or  when  the  syrups 
have  a  large  salime  coefficient.  To  prevent  any  misunderstanding*  it  is 
well  to  note  that  the  solubility  factors  have  nothing  to  do  with  the 
formation  of  molasses;  they  indicate  merely  the.  point  to  which  the  syrup 
should  be  boiled  to  make  it  crystallize.  When  sugar  is  more  soluble  in 
one  solution  than  another,  it  is  apparent  that  the  first  solution  must 
be  purer  than  molasses,  even  when  highly  concentrated  in  order  to  crys- 
tallize out  the  sugar,  since  a  true  molasses  can  be  concentrated  to  the 
point  of  dryness  without  any  sugar  crystallizing.  The  action  of  the 
organic  material  on  the  solubility  of  the  sugar  varries  considerably  at 
different  temperatures.  If  for  example,  a  syrup  of  62$  purity  is  sat- 
urated at  20°  c.,  (when  one  part  of  water  will  dissolve  1.05  times  as 
much  sugar  as  a  pure  solution  at  20°  0.)  the  same  syrup  is  not  saturat- 
ed at  70° ,  until  one  part  of  water  dissolves  1.5  parts  of  sugar. 

The  number,  which  at  equal  temperatures,  gives  the  number  of 

t 

parts  more  sugar  soluble  in  a  saturated  syrup  than  in  a  pure  sugar  sol- 
ution, is  called  the  saturation  coefficient.  The  saturation  coefficient 
is  lower  at  lower  temperatures  for  all  syrups.  For  syrups  of  more  than 


9iqn  TBS  eia  aqiriye  .    .. 

OTB  aJneioJtYlooo,  ac^J8*ry;tfl».  e*IT..,    .asc'-^  orruq  }o  nBrf.fr 


f  ooneupeanoo  nl   , 

Jbn/3  yjUnstrp  etfj  rto 


no  BJbnegao  i/ssira  to  yj-.tXi.tfi/lo8  «»rfT.       .  arija^jmrion;  olnBgio  erf*  lo 


/enon  arf^t  fr.At   fr£^jori*  Biaaotqa,  dI     .Xlor  BS  Bd-Xaa  oxtt  ^o  eeonsi/Xlnl 


ins  Btzryna  ^o  v^lltcfi/Ioe  eriT.    .Qaeeeici  bite  noUsnocfTBO  arf>  nl 
,l  no  srrlJb.Tsgefi.  f©mBe  exl*.  rfotira  YtQv  esa  aeiTP*OBl  ^ne-rslllXi  lo 

evsri  Y*-tiBffi  ©aifis  srl*  1o  aqtrnfS 

feXqniioc9  ios     .yXno  aeafio  XBioaqa  n± 

erL*  nsrfw  TO  Bel^i^nsyp  es^sl  ni  ciB^ire  *i9vnl  rreri^o  10  saonX^sH 
at  J'-t    ,r^^-6ncjB<rs£>m;Bi:ia  YKB  in«veTG[  oT     .^naloilleoo  oalXBB  esu^  B  svsrf 

rf^tw  ojb  oj  r^nirf^on  svgrf  pio^osl  ytiXicfj/Xoe  9ftt 
erf^  rloirfw  o^  J-nloq  erij  yXeiem  ed-BOlfcuI:  yarf*    leeaafiXoci  -1o 
nJt  eXdirXoa  erroa  si  rcBSira  nsrfW     .eslXXBtpro?  *-t  eotem  o^  boXiocf  etf  JbXirorta 
dm,  ti/£p8  ^aTil  sri^  ^Brii'  yfa.eiflcr.crfl  a±  Jfi   ,Terftopts  nsitcf  noij-irXoa  eno 

-BYTO  o^  tafcio  ni  f»^B*Etrif»t?ffo.o  .t-trfS^rf  itsrfw  nova  ,aea8flXoa  rtBrf*  ieitrq[  ecf 
-ed*  o*  jio^fi^neoneo  ecf  xreo  Beaadlocr  wrrJ  «  &onXa   ,IBSUB  odt  Ji/o 

erf*  ?to  noi^oB  erflr     ."vrlsJtXX^rf-RYTO  .DSJJUB  vtB  rf'irorH'lw  eeernrifc 
d-fl  yXcfBTaManoo  aelTTsv  lamina  jpriJ1  lo  y*lXl<l£rloa  .erfd1  no  XBlie-tan  ol 

•     A        '     *         t       _     -          •    •  ^          •          - 

-cfsa  al  ycftiwi  i{SB  lo  qrjffv«  fl  «•  eXcjRBxe  iQl  --1I     .  aerortBtcscicieJ  ^n 
as  BOCTJ:^  ao.X  evXosail)  XXJtv  jie*cw  ,lo  -tisq;  ano  rterfw)   ,.0  °.OS  ts 
-^BTWcfBa  *on  :aJ:  ,  qtrrya  ooaa  .ortr  (  ...t)  -O.OS  *a  .ftoi^wXoe  emuq  s  SB  rrssira  riouti 
.rtjsstre  IP  a*t«i  B.X  -a^vX^a  .alft./rQ^BW  ^o  ^rtBCt  one  -tJt^nf  »°OT 

..       • 

to  nacfamn  artf-ao-vis  fEO5>ttaTegnjgt*  X.a^rDe  cfs  rfotff»  ^Tsdrnx/n  erfT 

'  •"'  '    •?    • 

-Xoa  -EBStre  eTj^q;  B  JiX  -fijuit  <nrqja  .^fttlEW^f11  B  nJ:  giX,tfi/XoB  IBSWB  eTo,fl 

'  "•'  "  J  <  '  ' 

noJS.tBTjJtae.sktT   . 


.etoai  lo  a:[i«T8  ««     .attirrya  XX.B,  ^^..^9^^^^  lewtoX  ^B-T»iroX 


70$  purity,  the  organic  matter  acts  like  sugar  at  low  temperatures.  The 
coefficient  falls  "below  1.0,  while  at  higher  temperatures  it  is  above 
1.0.  The  influence  of  the  temperature  is  proportionate  to  the  impurity 
of  the  syrup;  "but  little  is  known  concerning  the  saturation  coefficient 
of  pure  syrup  at  different  temperatures.   At  best,  research  work  could 
only  give  approximate  figures.  The  saturation  coefficients  of  syrups 
of  different  purities  at  the  usual  end  temperatures  of  crystallization, 
(about  40~50°(J.,)  are  of  interest.  At  these  temperatures  the  satura- 
tion coefficients  of  saturated  syrups  are: 


Purity   75 
"      75  -  70 
»      70  -  65 
"      65-60 
"below  60 


Saturation  Coefficient  about  1.0 

"  "  "  1.0-1.05 
«  »  "  1.05-  1.10 
11  «  "  1.10-  1.25 
"  "  "  1.3  - 


The  saturation  conditions  at  different  temperatures  of  a  syrup 
of  60  -  62$  purity  are  about  as  follows : 

1  Part  of  Water  will  Dissolve  Parts  Sugar 

Temperature    In  a  saturated     In  a  pure  saturated  Saturation  co- 
syrup  of  60  -       solution.  efficient  of 
purity.  the  syrup. 


80° 

p 

About  5  .  8 

3.6 

About   1.6 

70°    „, 

01         4.8      , 

3.2 

1.5 

60°    " 

4.1 

2.9 

1.4 

50° 

3.4 

2.6 

1.3 

35° 

2.8 

2.3 

1.2 

20°    ,, 

L,          2.3 

2.0 

1.15 

Prom  these  figures  it  is  possible  to  calculate  the  amount  of 
water  in  the  mother-liquor  of  the  molasses  for  a  proper  crystallization 
when  the  purity  is  60$.   Such  molasses  can  dissolve  no  more  sugar  since 
it  is  saturated,  and  it  will  offer  no  resistance  to  crystallization  be- 
cause its  viscosity  is  as  low  as  possible.   In  practice  it  is  advis- 
able to  keep  the  molasses  supersaturated,  keeping  the  supersaturation 
coefficients  between  1.05  and  1.10.  The  following  figures  give  the 
composition  of  a  molasses,  showing  the  highest  amounts  of  water  possible 
for  crystallization  at  various  temperatures. 


-: 

eriT   .  B  e-Ti/^B  iec(ci9J  wol  *s  iflsire  eXIX  B*OB  i9**flm  trtttJtfKO  *&t 

r          "j  ; 

9vodB  8l   *£  89tkr*Bi9<ini6*  TerfsXrf  ^®  olirfw   fO.X  wol9d  allcl 

9ft*    O*    9*BfIoi*1OCIOT(J    at     9ll/d'B*l"9>'TnT9*    Oil*    ^Q    ^OnBjWltfll  ,  9f(T        ;>(0 .  X 

•' \  !.       •  (  i  '  '  • 

noJ*8tir*B8  erf*  grrlnrceofioo  nwqruf  ai  »X*.*1X  *iM   :airrva  oil*  2:0 


Jbli/oo  Xrrow  rfcTseeoT  ,  tescf  *A 
lo 

lo 


oriT     . 
IBUBI;  arict 


-taeaeTliJb  *B  qirnfe  eitrg 

svis 


nol* 


0 .  X  *irode 
-    --O'.'I        •• 

.X- 
32.-  •      " 


37;      Y 
OY-ST.  " 

33  -0V  ,  " 

08  - ae  '     " 

03  woletf" 


'-.  T"  •    • 

:QroXXo1  BB  *p-ocfB 

;*  i  -f  :  '"•. 

Bt-xe1"  -lacci  XXitr  i 


-  03  lo 


*B1U       ' 

i*. 

or^aa 

•  *•* 

9*0/13*  'e 
olcM/Xpa 

.^  .03 

.  v 

Tjjvtsa  B  nl. 
iirr^a 
tliijq  ^S8   , 

£k*TTf*'  <^*T^\rr 
9  JLU  0  13  itH.|i 

*.I 

P 
'••   • 

•  -ti/ocfA 

3 

e 

8 
5 

.5 
.5 

.S 
.§ 
.S 

8 
8 

r 
Ju 

'  s 

.  a  •  .  *uocf  A 

.'s 
^s  •       

'          °08 

-     I 
*     °% 

•    o 

o 

.  Ok 

.    .     s 

.s 

^00. 

o.-i*  9*Blr/oIao  ot  elcfleaoq  ..ei  *± 

•  ,  •  j'.  .•-. 

noi  :  Slavic-  Teqoiq  c  ic*i  89BSBlo.-rr  eri*  *io 

r/g  oior.:  on  evlOBQ-Lb  HBO  asaasloai  rfot/2,  . 
noiJ-6siIlB*a\io  'oj-  9onB*BiB9i  or  aeTL'io  Iliw 

'  ' 


saorf* 


erf«t  n±  T9*Br 
orlt  nsrfjr 
el  *-t 


-atvJbs  si  *1  poltosrtci  nl 


iaaoq  BB  vrol  BB  ai  \r*J:aooBXV 

•-.  •  v-,  :••  .;,ra      :  '•;•:-    "     '  '•> 

8^rgqua.  _eea.8.Bla-a  .^.ri*  fj 
i*  9vis  BPT;  nlTiroIIol  srfT.  .1  Jbns  30.1  ri9esT,d:?ct  B;*n9J:pJ:ll9.oo 

-.  f  •  '  mf.  ":*"'*.        "'  ""'^t-fJ*  •     JJ,        ,'  .*  ^          '•  . 


erf* 


B 


Composition  of  a  Molasses  of  60%  Purity. 


Temperature  of 
crystallization 

Sugar 

Water 

Organic  Non-Sugar. 

35o  °- 

50°   '< 

itfli<60°    " 

70°    1!                • 

49  .4<?o     • 
51.0  « 
52.4  " 
53.3  "    ' 

«17.6  <f> 
15.0    «    *"• 
12.7    "     * 
11.1   " 

.                  33.0   $ 
34.0    » 

;  ,           34.9  " 

35.6    " 

From  these  figures  one  can  calculate  the  concentration  to  which 
the  syrups  should  be  boiled  in  order  to  obtain  a  saturated  molasses. 
The  molasses  should  be  considered  as  having  only  sufficient  sugar  in 

it  to  give  the  proper  purity.  In  order  to  boil  a  syrup  to  grain,  it 

cenT."1*"'  *\ur"irg  witr-  fis  :* 

must  be  worked  to  supersaturation  and  all  other  conditions  depend  on 

this,  as  will  be  shown  later.  The  figures  for  normal  molasses  would 

apply  here  only  to  obtain  the  correct  concentration  before  centrifuging. 

ce  .*••  ••'".' "l  l;i*',;'<;>  ;T-"v  $*?*  •  «t  >•• 

When  the  correct  concentration  of  the  syrup  is  attained,  all 

the  conditions  for  a  proper  crystallization  are  fulfilled.  A  high  vis- 
cosity of  the  juice  is  a  great  hindrance  to  a  rapid  crystallisation, 

~t  f;  ^r.r1  't7't"<!  isuf f"*  to  "'  fin1*  ~  •<•">•>  '< 
since  the  resistance  of  the  surrounding  medium  prevents  the  growth  of 

the  crystal.   This  condition  cannot  be  improved  very  much  by  mechanically 

stirring  the  mass,  since  such  means  do  not  alter  to  any  extent,  the  layer 

t errs i n i IIP"  t.'iR  con'1'""""'' - 
of  syrup  surrounding  the  crystals,  and  serve  at  best  to  give  only  an  even 

temperature  and  concentration.   One  of  the  most  important  influences 
on  the  viscosity  is  the  temperature.  At  temperatures  of  75  -'90°  C., 
or  at  the  usual  temperature  of  boiling,  there  is  very  little  variation 
in  the  viscosity  of  pure  or  impure,  saturated  or  unsaturated  syrups. 
At  lower  temperatures,  from  60  -  65°  C.,  and  below,  the  viscosity  is 
very  much  greater  in  impure  and  supersaturated  syrups  than  in  pure  and 
dilute  material.  At  normal  temperatures,  the  viscosity  is  sufficiently- 
great  to  stop  crystallization  entirely.   In  other  wortis,  a  syrup  can  be 
best  saturated  at  a  high  temperature,  and  the  period  of  crystallization 
oan  so  be  shortened.   High  temperatures  can  'only  be  maintained  by  the 
use  of  pans  or  crystallizers.  By  the  use  of  such  apparatus,  a  faster 
crystallization  is  obtained  than  whan  using  tanks. 


jpa&fl..'.fl53>':  ^-  |       .^ 


. 

11 


""  7. SI 


. :  3± 
I'd 
"V.S5: 


D"3  V 
C  O  ' 

":  ^°5 
« 


^"l.x^r,^  jL'"I*Jte'_ 

o  9rf*  a*Blm>lBb  rtBi)  dltb-'1  Berd/gi'l  9asJi * 
rlora  Jbe*'fitLr*BB  B  nio*cfo  o*   i9JE/'f&'  ni'  Jbeflxcfcf  ecf  Mirorla 

-i  *rt9ibx'i'ii/a  Ylnf "  sriivBrf  BB  JbOTetfienoo  gcf  JWi/orla 
LBTS  o*  Qinya  B  liocf  o*  -i^JbT'o  ni      .Y*ii^-I  rreqoTc:  art*  evig  o* 
.  Jbneqel)  an:ox*ix)noo  Tsri*©  HB"  f>n'B  noi*s^o/*BBT:9qi/8  o*  ^a^fiow  • 

'    08B8BlO£I   lB311On    101    89^1^11    9'rfT '      .  19*Bl    .TWOrfB    9^    IliW   BB     f 

ricrn'so  e-ablatf  noi*B<r*n9onoo  *t>9T±oo  srfit  nis*cfo  o*  ylno  gigrf 
ir      .      ,iiB**B  ai  (II/TYB  9rf*  ^o  nox*flt*'n9ort'oo  *O9*noc  srf*  nsrf^ 

:  A     .Jbellillifl  9iB  noi^Bsil'lBSaY^o  ^©<jo^rq  B  iol  anoi*i£)noo  9ri* 
<noi,tB2±IlB*BYio  WqBi  B  o*  eionB-lbnirf  *B^rl3'  B  si  soitrj;  9ri*  Iro  Y-tieoo 

flT^VOM^    9 flu     BJlTOVOTCJ    rftl/XjDOiil   ^\rtx j^iTJf 0 TTTLTa    00.  *     iO    OOnSwSa.  8 9^C    OflJ    OOrtxQ 

;J  riojjni  viav  fibvoicr^it  «cf  *onP?Bb'  n6:x*iJDnoo  BirfT 
.  *ne*x9  YnB  o*  T9*lB  *on  oi>  a"nB9a- rlo'i/a  sonia   ,BBBn' 
nB  Ylno  evig  o*  *aecf  *B  evrr98  JSms   , •a-lBtfaYio  srf*  jniJ^niroTEim  qirtYB  "io 

*aoni  erf*  lo'%6nO      ,noi*BT:*n9onob  JbfnB  9itr*'Bi9cj;n9.t 
9ai/*fii9qr39*  off*  ai  Y*-teooaiv  9rf*  no 

Bi    SlSrf*     ,-§fLfli6cf    10    9TI/3-CT9<.IKI9*    iBXfBIT   9fi*    *B    1O 

t6'  fte*B'3JLr*B8   f9H/c[iiii  10  OTuq  "io  Y^-taooaxv  9rf*  ni 

&9*BTLf*BBT9C[JJ-8    MB    &tlfl&lt    ni    19*B9TS    rfbrJCI 

erf*   , 
ni 
lo  Jboiiecf  erf*  JbnB   ,  9<rtr*B'iec[ae*   rf^irf  B 

9cf  Ylno  ni5O  B9Tfr*B^©tjr.te*  rfsiH     ,^9ne*iorfO'  od  03  n 

to    98JLT    erf*    Y^f       .  B192iIIfl*aY1®    1O    BnSCJ    lO 

sniau  rrferiw  nBri*  f)eniB*cfo  ai  noi*BsillB*8Yio 


•  SY  "io 


a 
ex 

eiirq  ni 


ecF 


ei 
a 


erf* 


c 


Further  considerations  for  a  good  and  quick  crystallisation 
of  the  syrups  are  eveness  of  temperature  and  concentration  in  all  por- 
tions of  the  mass,  and  a  sufficient  quantity  of  available  crystals  on 
which  to  grain.  These  conditions  can  be  accomplished  only  with  vacuum 
apparatus  or  crystallisers.   The  finer  the  crystal  in  a  given  weight, 
the  nore  rapid  the  crystallisation  will  "be.   The  minuteness  of  the 
grain  has,  though,  definite  limits,  depending  on  the  sise  at  the  end  of 
the  period  of  crystallisation,  which  must  be  such  as  to  carry  on  the 
centrifuging  with  as  little  difficulty  and  loss  as  possible.   Of  course 
the  commercial  purposes  for  which  the  sugar  is  destined  is  an  important 
consideration  in  the  choice  of  the  crystal.  When  it  is  necessary  to 
make  a  good  large  crystal,  a  large  weight  of  fillmass  has  to  be  worked. 

The  crystallization  of  the  molasses  is  the  greatest  source  of 
trouble  with  which  beet  w.gar  houses  have  to  deal.  But  when  the  work 
is  done  with  sufficient  care,  a  larger  yield  can  be  obtained  without  any 
considerable  increase  in  the  cost  of  working.  The  management  of  the 
work  is  becoming  much  easier  on  account  of  the  use  of  apparatus  for  de- 
termining the  concentration  of  the  syrup  during  boi  i:;g.  Formerly  the 
concentration  was  determined  only  by  the  "string  proof"  method,  which 
gave  very  unreliable  results;  in  some  factories  the  hot  syrup  is  spin- 
dled, but  such  results  are  no  better  than  the  former;  when  the  tests 
are  made  in  the  laboratory,  the  results  are  obtained  too  late  to  make 
any  change  in  the  concentration.  The  only  satisfactory  method  is  to 
use  pan  control  apparatus  with  tables  for  the  temperature  correction 
for  each  syrup. 

( a ) .  Working  _of _t _he_Syjciip_s  ln_Tanlcs . 

It  is  impossible  to  obtain  a  thorough  crystallisation  of 
sugar  by  a  single  boiling  of  green  syrup  of  75$  purity,  since  for  this 
purpose  the  syrup  would  have  to  be  concentrated  too  much.   So  as  a  rule, 

-:   5   :- 


._  __     • 

:a\4o-ioiijp'rtw'  .boor  B  10-  enoiJBisfciBroc  -art      • 

rl  noJUBTtJfieonob  -Wew^sieiiaei  *>  eeonsve  OIB  aqir^a  .sril 
no  eX*»BTio  elects™  lo^mnw  JneJtoJTto/B  8  DM-  ,a^er}4  >o  aao£* 
rrfi*  ^Xno  £91^X^0  oo's  erf'fleo  anoi^noq  o*»dX  ,  .atsra  P^.tf 
a  ni  *rsJaWb  erir  Tenil'orfT  .  . 


lo  Baoae^wifii  erlT  •  '  .dd  liw 

Jbne-erf*   ^  ealtf'-erf*'  noRifii^oJC)'-  ,8*iffllf 
.10- 


rlcT  '  rlolriw  iol  asaoqiiKi  Ipaaomoo  .  ed* 

•  ocr  \-iBe8309n  er  *!'  .^riW    '.'IB/CYTO  !9ri^  lo  eoiorfo  arl^  rJ:  -n 
D0>:iow  s<f  ocT^BBri  '*8&kllx1  '  lo'  cfrfsW'  esiBl  B 
eoiuoa  ^Bo^/5o^is  sr^-ai  'BOCEBIO.U  erW  1o  ^noi  J 

r:^  neitvr-  jirS     .IssJb'ocf  evsri^  'aes'iforf  IBSUB  Jsstf  rfoirlTr 

al 


.t  'ID  inenres-Bfism-erlT     .sxjl;ftow  'lo  *8oo  oriif  ni 
9D  TO!  ai/JfliflqqB'-io  aeir  erl*  lo  jn^-ooos  no  isxafie  rfoua  s^-taopscf  el 


aoiriw  fJborid-ea  "looiq  ^n±'iJ-en  a*  Ycf  \-Ino  jbsnJt^as^gh  esv; 

:         -.;-;    ,.-  vtl-i--- 

al  ^irnca  '*brf  ©rf*  aei^o,to^  emoa  ni    ;S^-XJJBOI 

•4  '  •'  m  •"  •'.!.?   •'  '•   •"          ;  r' 
J  erf-t  nerlti    ;i9ia-to-i  ato  neri*  aa^^QCf  .on  ©IB  B^Iuset  rfouo  cf^rcf   ,I)e 

odt  e^el  oo*  Jbani.^cfo  e-XB  ecMijeei  e'rf^  ..^oJBTroo'BX  arfcT.  nl  el>fiffl 

r* 

oj  si  f>ori*9:;:  -.-xotf-OB'iBi^.BB  Ylno  oriT     .noiiiflrririeonoo  orl^  ni  ,  asnBrfo. 
-•1*091100  oiirJBaeqtaeJ  .eriJ-^iol  aaXcffli*  ricfivr  E^BIS-MB  loiitnoo  neq  oau 

101 


.  sJlriBT^ni  •  £^££^210.°.  '  i/1!/-!0!   •  ^  B 

riswu'iOf:*  >  nioudo  od-  eXcTtaeaqat  .al  *I  x.;  ^  v    ^i».' 

iii^-  101  eonia-  fY*i^<I  ^2V"io  ^rpja  -no^TS  "1o  snUioci  eXsnia  Bt\'cf  m. 
08-'.  .rfflua  oo^fisiB-icMiaonoo'  ecJ'.o*  evGf^.ix!  .•.rr.va  arf^ 


the  syrups  are  boiled  twice,  when  they  are  worked  in  tanks.  The  first 

boiling  is  light  in  order  to  obtain  a  good  grain  and  a  green  syrup  of 

c-aity      ••''•~it 

65  -  68$  purity,  which  latter  is  reboiled  to  the  proper  concentration. 
For  the  first  boiling  of  the  syrup,  no  definite  rules  can  be  laid  down, 
since  the  concentration  depends  on  the  size  of  the  grain  desired  in 
the  second  product  anger,  also  on  the  size  of  the  tanks  and  temperature 
in  the  tank  room.   As  a  rule,  the  syrups  are  boiled  to  abotit  13$  water, 
and  are  then  dropped  into  large  low  tanks.  T7ith  very  pure  syrups,  such 
as  are  obtained  in  granulated-su.gar  work,  the  fillmasses  are  often  put 
into  movable  tanks.  It  is  only  a  question  of  time  when  such  crude 
methods  will  be  entirely  supplanted  by  boiling  in  pans  or  crystallizers; 
which  accomplish  in  one  operation,  with  much  saving  of  time  and  energy, 
the  same  work  that  has  to  be  done  in  two  operations  with  tank  crystall- 
ization.  ;/ith  the  imperfect  methods  in  vogue,  one  seldom  obtains  a 
mother. syrup  under  65$  purity,  which  has  to  be  reboiled  into  a  third 
product  f illmass  and  be  recrystallized  in  tanks;  but  when  the  purity  ef 
the  second  product  syrup  is  3$  higher  than  molasses ,  the  material  can 
be  reboiled  with  advantage,  for  with  each  per  cent  decrease  in  purity, 
the  yield  from  the  f illmass  is  increased  about  1.7$.  The  boiling  of 
these  impure  syrups  must  be  carried  on  by  neans  of  a  vacuum-pan-control-' 
apparatus,  with  the  aid  of  the  following  table  in  order  to  figure  on  a 
BO lasses  of  58$  purity. 

Real  purity  of  the  syrup  68    67   66   65   64   63   62   61   60 
Percentage  water  in  the  11.5   11.8  12.2  12.5  12.8  13.2  13.5  13.8  14.1 
f illmass. 

These  are  the  largest  possible  numbers  showing  the  percentage  water  and 
the  concentration  of  the  syrup,  in  order  to  obtain  a  complete  crystall- 
ization from  the  final  f illmass.   To  provide  against  all  contingency, 
it  is  best  to  concentrate  1/2  to  1$  less  moisture  than  the  table  shows. 
This  ir.  particularly  advisable  where  the  grain  in  the  f  illmass  is  small 

-:  6  :- 


erfT  '  .a  -i  £>e^iov.7  &TB  Y^rf*  ne^V  fdoiTr*  ^slioo*  OTB 

'  ^o  ,iirrY8  HOSTS  a  J^'  .i-tB^S"'  6003'  B  rcls*cfo  o*  rrefiio  '  ;rl   i'ri; 
'.rTo±*BTt*rxeoh'oo  wioTBi  arf*"  %+  i>e£iocfen'  ci  rre*'*Bl  rioirtu  t  \Jlniiq  e>89  ••  38 
-.hroi>-"'fifjBl  ad  HBO  oelirr  gjinilef)  on  '.iimre  orW  Io  jnlliotf  *aa±1  sif*  IOT 
,u  -l>9TtaeI)  nisis  *Ai   io  esJrs  or£*  no  B&ro'cre.  -iJ-nooitoo  &rfd-  sonis 

.     :%     ••:'.'-  ":  h, 

'^ii/^Bieqare^  fens  aXno*  9ri^  'io  esifj'  erf*  no  oal 

tl  *uocfe'  oJ  59JJtorf  efiB  e^irr;e  arl-t   .»Ln  a  nA   '.coon  /fnBcf  &rf^  ni 
fB3irnra"enuq  'vn-f»v  rttJ-^     .e;l«.G*"\foI  03*18!  ojitt  ^ecrjoib  nerltf  oie  Jbrre 

.•  <  •    -  /  . 

r.l    Ji)bniB^cfo  ens  BB 


riorre  narfr*  ani*  Io  no-tcfa^wp  B  "Ino  a.t'^I     .  a^n.oi'  slcfBvoni 


.  .        - 

.trie^BYio  lo'enaq  nl  gniliocf  ytf  £>9'*nciqciifB  'ylo'ii^no  sd  Ill'r 


I>:IB  enLt^  Io  ^nivse  riouni  riJiy   fnoi*snskio  sno  hi  n8iIq:.ioooB  rfoitfw 
snoi^sisqo  'avrt  ni  eno£»  ecf  o^   ajsrl  •  f&tit  ;:iow  sncs  © 

.? 

nnisJ-cfo  noJbloa  ertb   feu^ov  ni  al)Ori^ec  rf-oelieqal  aril'ri^iv. 
Jb-iirfi-  B  o*ni  Jteliodei  3d  o*  serf  rioiriw  ^i-nrg  c?38  lefcni;  CJUTYB 
Ki  erf*  nertw  tifcf   isinB*  ni  feesills^aY^osi  »d  fcris  eaB^II 
ioJBui  &riJ-    f8988Blofri  iTBri^  Tsrfsirt  ^5  Bi  qirnfa  *otrf)0iq:  Jbnoose 

,  ,  " 

ni  aeBarroab  ^neo  isg  rfoBo  rlcfiw  tol  »es^^-sv^B  rf^iw  Jbeliocfs^  ecf 
aniliocf  9rfT     ,^V.I  ^uocfs  ^eessiorri  ai  BBBciIIil:  9ri*'raoT 

B  "ip  Brtsar.!  \"J  'rro  .baiiTso  scf  ^Btnr  e^Jrrve  9Tjjcini 
B  no  011/3^  o*  TeiTo  ;ii  elcfBt  ^rtivoirol  'ertJ-  ?-o  his  eri^  rttiw   f 

10    B&BBBlOfl 


03        13        S8        50     .  *8.       33        9Q        T3          83     qirnfa   off^   "io  y^iiuq  iBefl 
.*I  8.  SI  a.  SI  St.  SI  B.ai   3.  SI  a.ai  a.il     3.II     erid-  at   T 


vj  arfJ  -aniTrofia  aigcfirj/n  elcJieaoq  d-aegTBl  &tit  OIB  easrfT 


B  nlsJcfo  6*  Tefcto  ni    /CC'ITIYB  oiW-  Io  noiJ-Bid-noonoo 


B 


"•.aaflSillil  iBnil  erf*  wonl 
:n:  eob'I  t?i  6tf  s\l  e*Bnfnoonoo  ol  *aecT  ai 


«ao  si  aaiktlil  drtt  ni  ,T!B-JS  'erf*  a'neittr  'eltfsalvJDB  YliBli/oi*iBq  ni  cirfT 

-la*- 


on  account  of  the  crystals  falling  to  the  bottom  of  the  tank,  leaving 
the  upper  layers  without  any  crystals  to  "build  on.  An  established  vis- 
cosity is  essential  and  must  be  taken  into  account  in  determining  the 
water  content.  On  account  of  this,  a  stiff  er  fillmass  irrust  be  worked 

i.-*6 

for  large  tanks  than  for  email  ones.  When  the  condensed  water  from 
stealing  out  the  pane  is.  not  caught,  but  runs  into  the  tanks,  the  syrups 
have  to  be  still  more  concentrated.  The  temperature  of  the  flllmasses 
at  the  beginning  of  the  crystallization  is  that  of  the  pan  80°-  90°  c. 
In  order  to  Keep  a  f  11.1  mass  from  cooling  too  rapidly,  the  tanks  are 
heated  to  4^°C.,  by  means  of  steam  or  coke  ovens.  After  about  two  months, 
the  temperature  is  dropped  to  30°0.,  and  crystallization  finished.  The 
well  formed  crystals,  (which  vary  considerably  in  size,  because  no 
"boiler  can  contain  an  absolutely  even  grain)  are  found  on  the  bottom  of 
the  tanks,  while  the  syrup  above  is  comparatively  free  from  grain.  The 
removal  and  centrlfuging  of  the  fillmass  presents  no  difficulties  when 

* .  "  c  *  *1\>  '•    i.  «,  *$       '  "V" 

the  fillmass  is  worked  in  crystallizers ,  it  should  be  kept  stirred  at 

40  -  45°  C.   Crystallization  in  tanks  is  unsatisfactory  on  account 

of  the  tendency  of  the  crystals  to  sink  to  the  bottom  of  tank,  in  oonse— 

.  •*  "V*1  _  i 

qurmce  of  which  the  upper  layers  of  syrup  have  a  higher  purity  than  the 
lower  layers  in  which  the  crystals  settle.  To  overcome  these  difficul- 
ties, tanks  have  been  fitted  with  various  types  of  stirrers,  or  have 
been  provided  with  pumps  to  keep  the  mass  thoroughly  mixed.  The  costs 
of  such  installations  are  high.  Any  improvements  in  the  work  should  be 

in  the  installation  of  vacuum  pans  and  crystallizers.  A  simpler  and 

•"<s-" 

cheaper  method  of  stirring  i«  by  means  of  compressed  air,  which  is  con- 
veyed to  the  bottom  of  the  tank  by  means  of  a  pipe.  This  method  can  be 
applied  with  only  comparitively  thin  fillmasses. 

The  disadvantages  of  crystallization  in  tanks  are,  extreme 
uncleanliness,  and  costly  and  unhealthy  conditions,  all  of  which  are 
sufficient  grounds  for  setting  aside  the  method. 


SH  '*od  erij  pj     

..     ,  _,    '   .  ,  .-,«•   '       ;...  •     ^     .    ' 

-a±v  fcsrfailcf'    •        A      .no  bLluG -'oi   a^fi^BY^o  Yrfs 


• 

.1  &  A-ni/ojp  as ,  n  o 

•• '  •-  .  '  •-   • 

ae(i4u 


,  .  ., 

5ninJ::'rr»^J&  ; 

:  • 

Jtl.  T^ra**  B   f«lrf*  l-o 

:    .         ,!.  .  ;  -  ••     .  '•>  •  ',•  '  •  ,'•'• 

..  -noil  TdtBW  Jb»«ietj6froo'  arid-  nerfl     .aenn  llama 

.  _T*j 


-.  .  Jn^noo 


•      .      . 

erf*   , 


38 


ericT  io 


3p 
.  B 


. 

on 


,..0?OS 


tp.2ia  ni 
ne  hnrrol  erta 


ax^wcr- 

nfc  ei  -:«iir*«*teqp8^  eril 
ralB^8Tfo-  fioaiol  liar 

,na  ni-'Bnoo  nso 


on 


erf^  .59  sc 

'" 


J-mrpoo/5  no 

-aanoo  a±   ,Xfra^  'lo  mo^od  sri*  Q*/^»%  o 
naiM-  .  ^irtuq  jcerisirf  fl-^-eyarf  .cftmra 

e:aert*_  enobievo 
TO   f  B*c»*a  lo."  S 

'v*>e*±ci  xlri^wwri*  aegis  .. 


nl 


*  riplriw 
ni 


tetrol 


naatf  ' 


"rfous 


I-la  A     .  8^81  llBJB^o  fins  ansg  mwoey.^o 
rrroo  al.  rioirfw  .TXB  fceaBftrtqpfto  Ip  anpeji  YCf  ai  s^T-Lt^B  lo 

J.  ••  -f-^  '         t    *  ,    \-  •  ,  • 

:'OrfcracT  airiT      .eqicr  a  Wwuwei  Vf  *»*  9/1^  lo  nrcxTJocf  erf,t 

»'•   •••.'           ••...  i      _  ••' 

.soeaBGUlil  nlrrtl  ^  Yl«vl*li»inoo  \*Ino  rfifiw 

^xe  ./9iB  aAis«*  nl  noU0SillBJeYTCO  lo 
o-ra  rfolrfr  1c 


c  srf^  9i).t8B  sni 


TS  j-n  itra 


(  b  )  The  Vorki  ng  ^f  _Syrups_ 


In  tills  method  also,  it  is  impossible  to  obtain  a  low  molasses 
from  green  syrups  in  one  operation;  because  the  syrups  would  have  to  • 
be  concentrated,  toe  highly.  For  a  thorough  crystallization,  the  figures 
given  in  the  table  in  the  previous  chapter  can  bo  utilized.  With  pure 
syrups  which  have  to  be  highly  concentrated,  too  many  crystals  are  apt 
to  form,  spoiling  the  eveness  of  the  grain.  To  prevent  this,  green 

syrups  of  70$  purity  must  be  boiled  thinner  than  the  table  ehovs,  and 

I<"  the  s-mii'S  are  tlioro\i£M: 

in  conse<juence,  cannot  be  crystallized  to  the  purity  of  a  molasses.  A 

final  syrup  of  63  -  650  purity  is  obtained,  which  has  to  be  reboiled 
and  recrystallised.  vor  crystallization  work,  the  syrups  are  boiled 
to  about  10$  water,  and  axe  then  cooled  in  the  crystallizers  with  the 
addition  of  15  -  25$  sugar.   The  sugar  which  is  thrown  in  oust  be 

previously  warned  with  hot  saturated  syrup,  so  that  fresh  crystals 

A-***  ,-,«  +•-»--!         i  It  .  the  -,  sr: 
will  not  fom  by  sudden  c-ooling.  It  is  best  to  forn  the  grain  directly 

in  the  pan,  after  concentrating  the  syrup. 

A  cooling  in  the  crystallizetrs  must  be  carried  on  very  slowly. 

Kn^.  ~ir"it"  S'1*  the  i^thfl^  ll'vacr,  at  ^•f-  *"•"- 
The  crystallizers  rsust  be  provided  with  a  double  covering  to  keep  the 

flllmass  warn;.  The  end-  temperatures  must  not  be  allowed  to  sink  below 

M 

40°  c. 

-"•V  *i_-:T!'*f*lirfl  f»l  •  .^"i  •'•**'*  *=>'**•  t'*"1!   LJi  fJ?  . 

The  stirring  of  the  fillaass  does  not  have  to  be  active,  and 
it  is  not  essential  that  the  mixer  arms  should  revolve  oftener  than 
once  e-very  two  ninutes,  but  they  must  be  Kept  constantly  in  motion.  The 

J  •  --»~i  rv-vtt  QTr--*T-v-  .a    ~l  +'  t**n'"f<"*  f'f'A''   \*>   *  0  ?• 

time  of  crystallization  depends  en  the  grade  of  the  sugar  and  syrup 
desired.   To  reduce  a  syrup  of  75%  purity  to  65$  purity  requires  from 
2  to  3  days;  from  70$  _o  65$  jrurity,  to  66$  purity,  requires  from  5  to 
6  days.   Syrups  below  70$  purity  rar«ly  crystallise  evenly  and  are 

difficult  to  worlc  in  the  centrifugal.   After  prolenged  crystallization, 
the  ••lower  lawt  be  the  boiling.   A  parity  of 

_  •   a   •  _ 
~  .   o   . 


:;:  wol   B  nied-cfo  od-  gldlsaofirLt   aJt  *i   ,  oalB  .bofid-snr  ai 
•  od-  ever?  JE>I//ow  aqirrvB  9rfd-  eairsoecf   ;ncid-BT9qo  »no       ' 

'i  9rfd-    fnold-B:i  syio  rfeiro-rorfd-  e  io«?     .\'lr: 

ni  rla,";      .besilttii  scf  nso  ns^gfifto  airolvsic  9fi,t  ni  slcf.cJ1  eri^  ni 
•5  BIB  QlB^eYio  Ynartr  ooj    .fiDd-fn^neonoo  ^I.'t>.irf"  scf  o^  evsri  rloirixr 
nsei?   ,  axri.t  ^rravstcr  oT     .nis^s  ©rf^  ^°  eeerrovo  erlt 
n   fei?roria  9lcTs^  9ri*  HBrfJ-  ign.i.Md-  JbsI±ocT  »d  v+eun:  Y^ityqc  c^OY  ^o  acrin\-a 

od-  Jb92lIlBde\rTo  *Kf  d'onnBo   ,scrr9jupeanoo  nl 

i 

ecf  od*  asri  rfoJtrfir   f.bQnijBd-cfo  8-t  Y^ILTCJ  ^s 

noi^BsillcJcTco  to'7 
erid1  rid'iTT  a*r9siII,"i-d'BY^o  arid1  r-'    .'Saiooo  nsrfcf  9iB  .^ns  .•rad'BTT  ^01  d-irocffi  od1 
9cf  d-aijn  nl  mtfotrfd-  al  rfo±riw  IBSITB  eriT       .IBS^B     as  -  ai  lo 
alBd-8\"ro  rfaerl  d'/srfd'  oa   fq[ir 
vl  rnir-  end-  -viTOI  oi  teod  ml  tl     .srrlloo.o  nelxftL'B  Yd  :JTO*:  d'on 

.Tirnfa  arid1  snJtd-sidTJoonoo  -rod-IB   , 

•;i9v  no  ^sitiBO  M  Jain  aioslIlBd-BTio  arid-  ril  srtllooo  A 
<?9;{  od^  sn±T9VOo  9lcTij-oi»  B  rWlw'  £i»I)±voncr 

od  Jbewolln  9d  d-on  d-euci  89iJJd-si9{i:."Bd--±>n9  9rfT 


.9vid-OB  9cf  od-  evert  Jon  aeol)  oeBCli'Il  'brid1  "io  sirriilld-a'  eriT: 

«d-1o  p»vlovoi  Jbluoria  BCTB  nsxii:  orf*  d-Biid-  i3±diri9aG9  d-on  el   d-1 
ci  nl  YUrrBd-anoo  drreX  e<f  d-aunt  Y9rfd-  "Jtrcf  ,89d-iml:.i  "ctrd-  T^SVB  eorro 
Jbno  ij3£i/e  erfJ  1o  9£iBis  »rij  :IQ  aJbn9q-o.fr  no±Jsa±HAJB\ 
••cl  as-rljjpei  YJliwri  r>39  od-  Ycfliuq  ^37  lo  qirnra  B  ebuJS'e't  OT     . 
od  S  aoil  B9Tii/p9T:   .Yd^l^wq  c-^3  ot   ,vtti*X  ^33  c.   ^07  riOTl   ;aYftb  S   od-  '8 
aaB  fcns  Ylnov9  »siIlBd-BTTo  Yl^B'E  Ytltwq  o^OT  rolod  eqiriYa      .eyeh  3 
fnoldBslIlBdeYio  Jb9sn«IOTq  led-IA     .  Is^irili  jneo  grfd-  al  ifio't  'od- 


Q 

o 


filloasses  rarely  work  well,  and  any  cooling  on  the  way  to  the  centrif- 

•:.;    Tl  •  ~  '••--•  ' 

ugal  must  be  avoided.  A  fine  grain  is  used  when  it  is  desirable  to 

•T 

work  first  product  fillnasses  and  crystallizers,  but  the  crystals  grow 

unevenly,  large  ones  becoming  flat,  which  ig  undesirable  and  makes  dif- 

v  'in 

ficult  centrifuging. 

•      ,-  "* 

(c)  Boiling  of  the  Syrups  to  Grain. 

•   ™*  r  ™"  "     *"  ~.  •"*•  ™~~  ~  •"•p~  '-""-  ~"~i~-  ~"~  .  -  "——i  .  —  -   •   ~j   ^^~ 
.  -  .T  ,  4  ' 

The  conditions  \7hich  gives  a  thorough  crystallization  in  the 
s.  l7ai»<*rfiF:  s    •    • 

crystallisers,  can  be  obtained%by  boiling  the  syrups  to  grain  in  the 

pan.  If  the  svrups  are  thoroughly  saturated  in  the  r>an,  sufficient 

.«v*  By"  centre  ii-so 

sugar  can  be  saturated  out  to  rake  the  molasses  of  65  -  67C^  purity. 
•.  ••  :"»costnfc  a.t  -'40.-'.rrj:  tC    4'  nv  §^3&yg   a   e'L^i?   c*i      be-  ot>ti  vn  +  v; 

The  concentration  of  this  impure  syrup  can  be  carried  high  enough  in 

•JJV->  •  >;(  '   ;.   '  «  ;t  -'  . 

the  crystalliser  to  obtain  a  very  lo?r  final  molasses.  During  the 
r1*     •'>    ntnr"'?^  syrup1,  *v  •         -^'^'^TU^ 

building  of  grain,  the  saturation  coefficients  nust  be  the  same  as 
tui...  •          :'cr.:%-  '•? 

those  in  boiling  the  thick  juice,  except  when  the  purity  is  as  high  as 
6efi>.  After  the  grain  is  built,  the  saturation  coefficient  is  decreased 

Hw'.'tjS  •  •'•-ft'.lt,  •  vTj'tJl  .7^.  j^~;<  ••*'.&*  y  •  Pj'  ..>«,(:.-:, 

by  the  addition  of  syrup.  HThen  the  crystals  obtain  a  good  size,  the 
coefficient  10  again  increased  in  proportion  of,  the  size  of  the  crystals 

and  the  purity  of  the  mother  liquor,  at  the  end  of  boiling,  is  again 

tfpItitl&flai'Bvif  th«?«-;  *:••>  :•'•>:':  -frfr  -":'••:•—:  ,-r-u  PI!       "    .y 
lowered.  In  practice,  it  is  impossible  to  use  saturation  coefficients 

data;  one  is  compelled  to  rely  on  the  tables  of  percentage  vrater  which 
'  P. 

is  in  pure  syrups  at  different  tir.es.  The  boiler  siust  be  careful  not 

-:£*  ^A>s  "  -': 
to  build  his  grain  too  long;  in  syrups  of  75$  purity,  the  grain  forms 

In  a  few  uinutes  after  the  point  of  concentration  is  reached. 

*  "  *  * 


impure  syrups,  it  takes  froir.  15  to  30  ninutes  or  more  before  the  grain 

ing 

sets.  The  tine  can  be  shortened  by  increasing  the  concentration,  but 
such  proceedure  gives  too  i^any  crystals  and  too  fine  a  grained  sugar. 

As  soon  as  enough  grain  is  forned,  more  syrup  is  taken  into  the  pan, 

r-T"   .  .; 

and  the  steam  turned  on  again.  Tho  further  crystallisation  is  carried, 
the  slower  must  be  the  boiling.   A  purity  of  65$  can  be  obtained  in  from 

-:  9  :- 


eri 


J  OJ^YBW  efljjr.  "ooo  jErifl^flB   ,Il9.r 


flI'-;.rnl8oJb  8i 


nerlw  Jbsau  Pi 


Xrrotr 
enil  A      »i>8Jbiovfl  acf 


77C'       .  »;:*_  ttrtf  eB'ie^illsd-BYto  fins  eoesa^IIil  tfaufcow;.  * 

••:•'&•-.;  =  .:  •    ':.  •  nf  '.  >vr/  ;  J  j_\     '  /•/""•'        •••' 

"-*:*,^-^4{^  ^T^I   j 


YS  9ri«  "io- 


-.  -^       ,;      ...,T...,,ri.    -»-..T»    — 


,- 


-evrro  rfsJ-rotcorf*  u  eovis  rioirfc    eno±^iz>f!oo 

:.•..•.:.•:•=•••     •   .-•»••"••;,    :'•>;•  rt.    •    .    '  1  .'-,-     •• 


8<jir^ce 


t/  \;tf  Senia^tfo  ocf  H 


... 

-1'.'  '.'  'TV'  "i"         ',M'f  '••:,-:.-'-., 


_ 


etfj-      i 


9rfT 

•-,  vf 


e_B  9^B8^ri^  eg 

,ceD  el:  tl^5jj 

••     ° 

iiG 

^*V>f^«;1^ 

ei  isotlipo',^0 


^ 


-    8 

' 


:  »ri    rfcy.  '. 


5 


ts  -t  i(yr/pJ:i 


rut 


89;f^ 


.rico  asi     oriT 


ii  Ycf 
^.^^  oo*  a?vis  ea^ 


^0^0;, 


ql  ri 


8B  HOOB  aA 


ecr.^o  ft*  lo 


A     .3nUlotf  eif*   etf 


aewola 

' 


—  *       P       -  ~ 

.     -  ^,       »  — 


24  to  36  hours,  but  to  reach  60$  purity,  it  takes  from  60  to  72  hours. 
It  is  not  practical  to  carry  the  purity  below  65$  in  the  vacuum  pan. 
Further  crystallisation  should  be  carried  on  in  the  crystallisers,  in 
which  the  fillinass  can  lie  for  many  days.   The  temperature  should  be 
decreased  at  the  rate  of  10°  every  24  hours.  With  the  decrease  in  tem- 
pera titre,  supersaturation  results,  during  which,  sugar  crystallises  out 
of  the  mass.  Water  is  added  to  prevent  the  formation  of  fresh  crystals 
in  the  crystallisers,  which  latter  would  be  unrecoverable  dust,  and 
hinder  the  work  in  the  centrifugals.  By  proper  control  of  the  fillmass 
and  cooling  at  35  -  40°C.,  in  4  or  5  days  a  sugar  can  be  obtained  with 
good  grain  and  high  purity,  with  a  low  purity  molasses. 

By  boiling  the  syrup,  mechanical  losses  of  sugar,  by  foaming 
and  entrainment,  can  occur  more  readily  than  when  boiling  thick  juices, 
on  account  of  the  viscosity  of  the  nyrup  and  the  ease  with  which  it 
hec.ts;  but  with  care  and  sufficient  storage  in  the  pan,  these  losses 
can  be  prevented. 

By  prolonged  boiling,  losses  by  the  destruction  of  sugar  occur 

in  all  sugar  solutions,  but  these  are  small  when  the  syrups  are  soundly 
alkaline.  Losses  are  ana Her  too  in  crystalliser  than  in  tank  work,  be- 
cause the  syrv.ps  are  subject  to  injurious  temperatures  fot  a  shorter 
time.  As  long  ao  the  temperature  does  not  exceed  90  -  100°  C.,  there 
is  no  immediate  clanger  of  loss.  Decomposition  of  sugar  is  active  in 
neutral  or  sour  syrups. 

The  handling  of  the  second  product  sugars  is  precisely  the 
same  as  that  of  the  first.  In  some  factories,  the  low  product  goods 
that  are  below  90$  in  purity  and  have  a  fine  grain,  are  not  placed  on 
the  market  but  are  remelted  in  the  thin  juice.  In  such  cases  the 
fillmasses  from  the  tanks  are  not  centrifuged,  but  the  syrup  is  drawn 

-:  10  :- 


*1   ^ioi/g  ^09  riosai  o*  tud  /eiuori  35  o* 


ST  o*  03  soil 
nutfOBv  9rf*  at    . 

•  ?,••  •••*•;'"•  "•   <•        .V 

.••iBjBY^o.-erfct  nl  no  Jb9l*rtB6  stf  Mirorfa  nol*B2l  L^tf 
ecf  Jblirorfe  9ii/*Bieqa9*  erfT  .8Y«*  'visa  -161  -eil  HBO-  Bfiaill 
t  nl  0830106/)  ertt  acTlW  .B-nrod^k  vravs  °OI  lo  9*Brt  off* 


el  T 


rtolrlw 


Tum  ,rlolrfw 


riesil  'io 


en* 


"io  xo-xdrro-o 

9<f  HBO  leiua  B  BYB£  3  10  *.  n± 

.39R8Bl'0£a   Y^itlKI  .VTOl    B    tit  iv    . 

yd"  ,TBSira  lo  ssanoi   iBoinBrfoaa  ,qirt\ra 


d*  nl 


ori*  lo 
srl*  n± 
erf*  i9Jbnlrf 

ins 


^lrf   fiflB 


d*  snlllocf 


:IBO   , 


"io 


^  lo 


oB  no 


8988OI 


nl 


mrooo 


o  n 


.JOB  e^B  8(iirr\ra  9rt*  ngrlw 
-»cf   . 


nl 


no 


erf* 


eoeeol   ^^ILlQ'he 

9iB  of  eri*  '  *ird   ,  enold-jj-Ioa  IB^UB  HB  at 

nl  nBrf*  i9sllif5j-8YTO  ni   oo*  "£9XlGi:8  9iB  r-eeeoj      .onllB^ris 
lol  Be*nj>.tBT9Q.ir!93'  eiroirurQrrl  o^  fcQ^cfua  oriB  a^.vTva  9ri*  98irso 

OOI    ••    OG    J599CX9    ton    39OX>-9rrLrd>BT9«3-.i9*    9ri,t    SB   *nol    8A       ,9£ll* 

si  iBsi/8  "io  noicMaoci^ooed     .oeol  "i~  *r9snBJ>'  ofsiko^zil  on  el 

.  aq;im:8  -nroa  10  lBT*iren 
nl  aiB^rra  dotrj&oiKr  Snoooa  9rl*  1-o  sniUbneri  9rIT 

WOl    9if*     eBQlTOd-OSl    9i^O8    Hi        .  Jail!    Sft*  '  ^O    *Bri*    BB    9TJ.38 

nfi  •  e  ;'evfl£t  BnB  Y^iiirq  rr±  ^06  woI 
rfoire  nl     .eot/jt  rclr-:*'  sritf  ni  '  fcdcfl-eaieT  9is  *iro' 

.ton  SIR  sXns*  on*  ;.; 


:   01    : 


. 

off  and  the  sugar  dissolved  directly  in  the  tanks.  Since  the  costs  and 
the  losses  are  increased  with  every  boiling,  it  is  necessary  to  care- 
fully consider  in  every  case,  whether  or  not  it  Is  advantageous  to  re- 
work the  low  sugars.  Good  second  product  sugars  usually  command  a  suf- 
ficiently large  price,  for  them  to  be  sold  directly,  unless,  of  course, 
the  factory  is  in  a  position  to  ::.ake  refined  sugar.  A  good  second 
product  sugar  should  not  have  too  fine  a  grained  f illmss  with  viscous 
syrups,  vrhich  or.  centrifuging  are  bound  to  give  a  sticky,  low  purity 
sugar.  TChen  such  is  the  case,  the  ;.io  lasses  obtained  from  the  centrif- 
ugals is  allowed  to  run  away.   The  wash  syrups  are  diluted  to  7ft  to  75 
Brix  and  warmed  to  50  to  70°  c. ,  in  order  to  dissolve  the  adhering 
syrup.  The  entire  or  oration  ~ar.  be  done  isi  a  few  r:.inutes.  dissolving 
very  few  crystals.  The  sugar  thus  obtained  is  of  a  high  purity.,  dry 
and  gramils.r,  and  can  easily  be  transported;  and  in  addition  to  this, 
the  no lasses  is  low  in  purity. 


--T O- 


-:  11  :- 


Jbns  BJnoo  srf*  eonie     .aW  er»  ftt  WOB*!*  Hevloeaifi  TBS       artt.  *r.* 
-^Wo:  oi'  vtBeaeoen  oi  JJt    .Snil±od  viova  iMlr.  >9BBe«>ni  sis  BBBBO!  srW 

•^n^B  ai.  .*!  crorr  «;o  aertfeift?  ,9osc  vcsve  n±  TO^J:E; 
--IL^B  «  Dnsnsrioo  YllBtraw  BTCSBUB  ^o«fcoo:(t  Snooee  flooO     .BTCS^B  rrol 
rrajoo  lo  .BBBlw  ,Yl*owLt*  MOB  eo  o*  Kerf*  icI'  ,soiici  9STflI 

^98  aoos  A     .nsswa  ^6nil9T  eX£.'.:  oi-  nomeos  s  -ix  el  Tio^csl  aril 
iv  n*±v?  BBK2ll±^  -JbeniBtc   e  onii-'o-ot  OVB:!  *br;  M/roria  -xe 
•iirq  rol   fv5rb±*av/3  evls  o*  *K*Xx*  o^  sr:lB^i-vfioo-no-  ;Ioi^r   . 
-tiri^nec  s.-f*-  noTl  S8n±B»do  POBBSIO:.  sri^   ,-eefnc  en'*   el  rioua  ne:T*T 
SV   o^  ^  o^  '  JD9  tali*  e-TB-'BVrrjB   ^PGTT  orIT'    A'^*^  HI/T  oJ-  ftevrolls  e 

erf*  evloealf)  oJ  "leiio  ni    -.0  °OT  o*  6e  of  f$Q9**  DHB-  x±ifi 
t:ol  «»  \gl  SHOD  oc   .^c   roiJ-B^  ic_  eiijno  oaT'    .qirpfB 
rt  a  ^o  ei  aartisJcfo  8J/:IJ  IB^JB  -erlT-.     .elB^c^ic  rsl  _  \"i»v 


.       M?  nitrrfl    ;.5o^icxi8nfii     s     vass  rise  £r:B  ,i«Xrnnis  .bn.3 

.Y^iiuc;  :;i  vrpl  eJ:   n 


•    *         • 


CHAPTER  XXI. 
METHODS  CP-TTnUTYINO  THE  GREEN  SYRtlPS . 


Before  "boiling  the  green  syrups  they  should  undergo  a  purifi- 
cation.  The  simplest  way  to  obtain  this  result  is  to  pass  them  through 

the  saturation.  When  the  thick  juice  has  an  alkalinity  of  .02  -.04 

'•'  .•  • 

and  the  first  product  filltiass  an  alkalinity  of  .05,  the  alkalinity  of 
the  first  green  syrup  is  not  apt  to  be  higher  than  .05  -.10.  An  alkal- 
inity as  low  as  .05  is  not  dangerous  but  essential  when  the  syrups  have 
to  undergo  a  long  period  of  crystallisation  in  tanks.  'When  crystalliz- 
ers  are  usecl-  tlie  alkalinity  is  not  apt  to  be  decreased  and  the  satur- 
ation is  not  essential,  in  fact  it  is  best  to  omit  it,  because  of  the 

*•  :'\'v .:..'.'''-)  j.y  f'-vt  ' ' .":  •"  ••  i  i  ji  Vt'%~"/  '. 

cost  in  diluting  and  reevaporating  the  syrups. 

A  filtration  of  the  syrups  before  boiling  is  considered  very 
,  since  following  the  centrifuging  and  boiling,  the  syrups 
contain  nore  or  less  skur..  The  weight  of  this  precipitate,  which  con- 
sists inainly  of  organic  salts  like  oxalate  or  calciun  and  iron,  is 
(jneeluxmable ,  on  account  of  the  difficulty  experienced  in  filtering 

"•  -   rj~  •  I*"*         <~-  •     -"*'   '  O"1  '  r  ;   •   .'    -\  ,'. 

U  .  «   t,  .  .  ••  .1  ->.-  f 

Uxe>  syrups,  unless  they  are  diluted  or  the  material  in  the  filters  is 
porous.  Although  a  raise  is  rarely  noted,  the  physical  properties  are 
Imprrrved  by  filtration  or  saturation  with  sulphurous  acid.  It  is  gen- 
erally acknovr ledged ,  in  practice,  that  healthy  syrups  ^7orlc  very  satis- 
fao*torily  without  either  filtration  or  saturation.  Another  method  of 
purifying  the  syrups,  is  to  dilute  and  heat  their;  with  the  addition  off 
l.tme  or  baryte  and  then  saturate  then  with  carbonic  or  sulphurous  acid. 
Since  under  these  conditions,  line  acts  on  the  concentrated  organic 

inatier  in  inuoh  the  saiae  nianner  as  it  does  in  the  thin  Juice;  it  is 
decjocposcf ..  '.'•'*•.-  v;  i-i 

apparent  that  no  noticeable  results  will  be  obtained  unless  the  defeca- 
tion of  the  thin  juice  was  not  carried  on  properly.  An  increase  in  the 
purity  by  the  use  of  line  is  not  to  be  expected,  but  the  syrup  should 


• 
HSff'Ufi'O 


srtt  snllicxf  'enolafl  ,-.-;/'  •"&  V'  ; 

i 

JiriJ-  a»r^-  8a«q:  04  -ei"     £jj8f»Ti:et^"^-t«*^o 
>o.-'ab.   to 

nilaj^B  eri*  ',;3Q>   "io.-^injlBi'lB  LIB"  wfioll'r'l  d-bjibotci  tsnil  ;»rit  , 

'i"       ..\  '  .'  i        j-  •  •••••;  •'     . 

nA-   .01.-  SO.   nsri^  .•j8|CH^gf:^^;^B  ^ton  ai  cjimfB  nsetcs  ^ill 

-^  ^  as 

'rro  io  Sol  le^r  -31101  B 

.  '  -         '  •  v  •  •     ' 

erfcf  Jbns  .ijocceaoejb  6cf  ol  *q«  Jon  el  Y^irrll^XlB  e»rit;.-f-2ilMr:.««8  erre 

arid-  Jo  eoiflso&tf'  fcfi  '^1-ao  o*  cfcso"  ei  ..J-i  ^bc'i  nl   f  lEitfnecBa  '*orr  al 


acjinye'erf*  ^nlllocf  ^nB-sfil^ir^lTd-nflo  arfcf-  s^Jtwoliol  eonle   , 
-noo  rfoi.^  -ea^BJ-icfioeiq  ijlrii-  "io  IrfSisr  »riT     .rn/^a  eeel  10  aioLi 

. 

a±   ,nbii  ins  -rurloJlBO,  /no  ecfclBxo  e;{ll  '-a-ilsa-  oi-rrs^no  ."io.:  xX 
'-iQtLil  n±  .f)3onoa;';9C[5c;9  Y^^°-t-^i-&  ariif  /lo   ^TOTOOOB  rro  - 

.'    .  .  !•  . 

el  atoJ-lJ:!  erii  nl   LsfrLefBiz  Sri*  TO  *o*i/IjU>  OIB  \rer{^  eaelrJi;  taqLrnra  •exit 
srrB  BeiJieqEoiqt  lBol:8Yri«t  ori^  ,£>eJ-on  Yloic-i  ax  ool/rr  B  rlgirorf-J-IA     . 

»r  el  *I-     .MOB  B^OTLiiqlii-B  rl^iw  noi^BiirifBe  zo;  fr 

......  ,• 

yrev  JTIOT:  eqir^^a  \rri*l6orf.  ct-srtt    r  OOI^OBTCCJ  ni    f 

ittera  'leri^onA     .noJr^/riL'duMr'-io  noi^i^Iil  as 

B  o*uIiJb  o^ 

' 

ret!*  sfBTart-BJa  uprW  J&ns  oJrr«J  TO 

'/)9^BT^rr9onoo  9ri^  no  ad'os  QOjtl  •.  ,  arroid-xJbrroo  aaodJ'  i9f>ru; 
8.1   cfi    ;soli/{;'  niri*  9rf*  nl  BOO.*  il.a^i  Tseancm  >9w.",E  eri^'rioir:!  rrl  T 

w  a^Ii/891-  9la«3-9-olcJ-on  on 

nx  9SBeionl  nA     .\*I-ieqon(i  no  bsiirrso.  *oii  PBTT  ©OXI/Q  nlrf^  erfd1  lo 

ec:x9  ecf  o^  *on  al  er.ll  1o  eeir 


boil  and  crystallize  better.  The  increased  cost  of  purification  rarely 

fi  •'-<         •         y 
warrants  the  operation. 

When  the  diffusion  juice  is  insufficiently  lined,  a  very  in- 
teresting phenomenon  appears  in  the  working  of  the  syrups.   This 
phenomena  knotm  as  scum  fomentation,  ahorra  itself  immediately  after 
putting  a  fillmass  in  the  tanks  or  crystallizers.  Small  babbles  of 

gas  forn  and  rise  slowly  to  the  top,  making  the  surface  full  of  foan 

•-?• 

and  scum.  The  volume  of  the  entire  mass  is  increased  as  the  gas  is 

developed,  causing  an  overflow  of  the  tanks.  The  development  is  strong- 
est while  the  fillmaso  io  hot,  and  on  cooling  decreases  slowly,  ceasing 

_ 
entirely  at  60°  c.   The  quantity  of  gas  developed  is  very  variable. 

As  a  rale  there  is  only  a  layer  of  scum  on  the  surface,  though  the  gas 
sometimes  occupies  from  50  -  100$  of  the  space  of  the  fillmass.   The 
gas  consists  almost  entirely  of  carbon  dioxide;  the  cause  of  the  dev- , 
elopnent  of  this  gas  is  not  due  to  a  real  fermentation,  such  as  is 
caused  by  organic  growth,  since  the  greatest  production  of  gas  occurs 
over  80°  C.,  at  uhich  temperature  all  organic  life  is  killed  or  render- 
ed inert,  the  cause  is  probably  due  to  the  decomposition  of  certain 
organic  salts,  such  as  waste  products  of  invert  sugars  and  other  organ- 
ic material  of  high  molecular  weight.   These  get  into  the  juice  from 
poor  or  frozen  beets  and  are  not  removed  on  account  of  poor  liming. 
The  gathering  of  scum  never  occurs  with  healthy  beets,  but  with  those 
that  are  bad,  or  ;rhen  the  defecation  is  too  short  or  too  cold.  TThen 
this  organic  material  accumulates  in  the  syrups  and  is  kept  at  a  high 
temperature  for  some  time,  it  absorbs  ojcygen  from  the  atmosphere  and 
decomposes.   One  of  the  products  of  decomposition  is  carbonic  acid. 
While  the-  other  products  are  not  volatile,  they  are  generally  acid  in 

'\   1  ">•!''  1J*      t   ;•*''" 

character  and  destroy  the  alkalinity  of  the  syrup  and  soon  render  it 
sour.  V/hen  such  syrups  contain  nitrites,  which  is  very  often  the  case, 

- :  2  :  - 


lo  Jgoo  Jtenfleion-t  e-a'T    '  ••ie**^d;.8slI;l6J-aTio  ftns  I±ocf 


-ni  -;T*V  e  ,^.e.u.tl  ^IJn9~fe£TimjnJ:  "al1  soX-^'^is 

.acjirrvB  '-erf*  lo  'sni;lt:o\7'  ertt  .vsi  te^B9q<ifj..n;or:e:..  ^ni 

4 

•lu  vle^elJE'or.r.it  Hsc^i   pr-orin   frtol"*BVnei£f$6<l-iiu/de  ec  rrrron>:  Bne 

.av  cfe\"io.  TO  :;PlnB^  erf-t  ni 

-'"i  lo  IXifl  OCBI^LTO  srft  sn'iXa'.:   »-<TO^  orlcf  o#  Y^^O-te  sell  Jbnc 
8SS-9^  SB  ^scBeioni   ai  BSRr:  sit^rro  ©rid-  '-^q  O:::LT!.OV  .ertT     .roroa 
...iOlevol)  oriT     '.  QJL~RJ-  erit  'lo  r-ollioyo  HE  snlairso   r 
^  reer.sioeJb  sn-tlooo  no-^nij'  ,J-orf'si   rnjD^Iiil  srij   slliix? 

•    •'  '      '  rt  "    ' 

visv  ai  ^acjoIevoJs  n1^  lo:^*jt*nflup  9rfT       .O     08 
o^d-   ,eos^T^B  'or^  nc  .:u;c^  lo  le-vsl   B  \-£no  ei  ?i8ri*  SILT  B 

:  srii1  16  ooBCfe  erid-  lo  ^CCl'  -r  03  hib^i:  eeiqi«>OQ 

'  -  .-  -'  >.' 

•-•»£  9^  lo  .9ai;.ec  orlt   ;9J6J:xo±JB  .iocf'iB-o  "io  '"Yl'f  il.tns  -tsoialB  Gleie.io 

as  riojj-8   .noUB^ne^isl  I.SOT  B  o>t  safe.^n.  ei"l«s  air^  lo 

.r,s  .  . 

ait/coo.  ar,r  lo  noid-oir£?o-iq:  -tco^BOT1?  e$$  90-iile  .»rI*irQis  oine^to  \rcf  ^O 

-  10  Bsllli'  ei  9li'I  cin/5'to  HB  eTud-Biaqn^j-Tlo.trfv'  IB   ,  .0  °08  i 
.ilsJ-^90  lo  noi^ipociL-ooo-b  e.-I*  o*  ej/Jb  Y^^cfoivj  ai'  9eyBO  grfj-   ^Tertl  £9 

*      '  •  "        «  i'  '  'f  '•*    \ 

•^rrc  isrij-o  '  Jbno  BTBSITP   *7evni:  lo  'sJ-o^otq  o.4esr  as  doi/a   fs.tlBE  oinB^io 
.::oil  prijj-j;  «:^   odrri   ^s^  9;E9r.fT     .  *r^i^r'-:  T.eliro9lon:;.  r:sif[  'lo  IclTo^ar  ol 

.sni:;ill  iooq  16'tniroeDB  "ho  'Sevoriei  J-on  gr^s  '  J^is-  e*oeo"  neaoil  10  1005 

••'•*''' 
980rf*   r^i-;;  ^ircT   fa^oecf  YrlcMs'OTi  rfj-iw  .aii/dco  Ti9Y9n  SUOe  lo  g^iiiorl^BS  ^rlT 

fi9rf.T     .Moo  oocfic  noij-.Q09.loJb  'ortf  nerl-r  10   ,f>jf?cf  OTB 

:::i  B  ^3  d-cf9;i  ei  .bnis  BCTU^CB   erl?  ni  aio^BlijiTUj^CB  :'l&£i&SKz.  oin.osio 

v  ' 

^js  erC*  .:o'ii  .103^x0  atf'ipfetfB  J-i   -pirJi-  ©nop,  10! 


j-     TDlwei  nqoc  JbnB  qrL"\-e  e.-i.t     o  \'Ji*il.Is^Is  9:IJ;  yo 
•c  orlcf  n9^1o  -e-rev  e.*-  .-foirlw  ,  a9J-iid-J:n,-ni£>noo  aq-imja  rioue 


they  yield,  on  souring,  nitrous  oxide  as  well  as  carbonic  acid,  giving 
a  dark  color  to  the  fillmass,  which  colors  even  the  stigar  a  dark  broim. 
The  forr.iation  of  these  scums,  increases  the  more  the  material  is  "boiled 
and  shotrs  itself  sooner  in  the  third  products  than  in  the  second. 
The  yield  fron  nuch  fillmasses  is  not  materially  affected  but  the  sugar 
obtained  is  dark,  of  a  fine  grain,  neutral  or  sour,  contains  invert 
su^ar  and  is  very  unstable;  and  the  riolasses  is  neutral  or  sour  and 
contains  nuch  invert  sugar. 

To  prevent  the  formation  of  these  scums,  it  is  advisable  to 
line  the  diffusion  and  thin  juices  vigorously.  The  syrups  should  be 
boiled  at  a  higher  vacuum  and  a  lo^rer  temperature,  and  Tilth  the  addition 

of  soda.   If  none  cf  these  methods  avail,  one  of  the  afore  mentioned 
methods  of  purification  should  be  used. 

There  are  many  other  methods  of  purifying  syrups  and  juices 
in  rchich,  materials  like  baryte,  hydrogen— sulphide,  ozone  or  the  elec- 
tric overrent,  are  used  to  precipitate  the  organic  matter.  None  of  these 
methods  have  received  practical  application. 

A  favorite  method  of  utilising  the  first  green  syrups  is  to 
carry  all  or  a  portion  of  then:  back  to  the  diffusion  battery,  the  rav? 
juice,  the  defecation  or  the  thin  juice.  A  larger  yield  of  first 
product  sugar  is  obtained  in  this  method  than  rrhen  boiling  the  syrup 
<?ith  the  fillmass .  The  result  of  returning  the  syrups  into  the  juice 
has  the  effect  of  lowering  the  purity  and  consequently  increasing  the 
time  of  boiling.  If  78?3  syrup  is  returned  to  juice  of  92$  purity,  at 
the  rate  of  3^  of  the  weight  of  the  beets,  the  resulting  juice  Trill 
have  a  purity  of  only  90^.  But  as  shOTm  above,  BIOTT  boiling  increases 
the  yield  of  first  product  su^ar .  A  simpler  method  of  increasing 
this  yield  is,  instead  of  taking  the  syriip  back  into  the  juice,  to  add 

-:  3  :- 


pd1  loioo  ;f 

., 

ai.  ,fnauj>e...oe©il*  ^o  noid-fifaio't  erfT 


erid  neve»  -a. 
ef  el   iBlietfac  srfd-  -etaa.-  --arid- 

.Jbriooee  »fi*  ni  nsrl* 
sL'a  ort^  tf'ijtf  I^o^oe^lB  YlUjiio^BC.^on  ai  coreailli'i  ftoim 

•ULrop.  10  lB'z*j.'on  .ni.s'rs.  .ert.fi-.  «;  "io   ^ 

•-  •  if...  • 

'iu-oc  ic  l.TiJirsn  ai   e'eBCfila^  -o::*  Jins   ^  . 

.?B?.;SB  J-revni   .IOUT-: 

-,ecuoa  sooficf  lo  aoid-srrio'i.  orit  jnsvo'rci  oT  . 

:  .    "          ' 

erIT.  -.  .\-lBUOi:o;axv  eeoi/rQ  ni;Id-  i)fi£5  noiBf/'i-iJb 
,  ^ii/tB-rocr^ei-  ••  isTToi  .  s  irr/3  -"jjircc-v  Terf£,t;:  B 

'•    *  i   '  • 

:>ort<5  id-nan  s^olB  orl^  "in  sn     ,  HBVB  sl)r>ri^:.-:  epor^d-  "10  enon  II        .Bbo.e 


oriT 


\-ney.  ai  .irrs 


»cf  Jblt 


B  ecirrrce  r;ni:.:<5±'n;vi  "in  el)orid-o;^  .io.rlj-0  'YHSZ  eic  eioriT 
10 


"zo 


ai 
T7B1  ' 


eoli/r; 


,r!oirfTr  ni 
»X8-  »  *n<myo  O±T* 

•  ' 

isyiaoei  evsrf 

•/ 
• 

i-s'iil.  arfj-  srrisiild-w  lo.  Jborf^6O..»*itov*l  A 

«    OT   ;-io^cT  rrerlJ'-'io  noiJ-'-roq  B  -io  UB 
So  .5l8iY  ie-stBl  A      .eo^ut  nJtrT*  orfj  TO  noiJ.goftlsJb  erlJ- 
snillocf  nenrr..nj»n'J  |>ort*9a  -Bi:!*  ;:i  .  te.iiacrcfo  ai 
equrrvje  -eri*  .jniff^t^si  lo  .,<M;jo9i  s.^T 

r  -  '  •  .  .  "; 

i  v£*spi;p«cnQp  I\TB  Yj-iii/:;  srfd-  jniisirol  1o  'JooTlo  orf^  esri 


5se  Tto'..-ooJtot--o*  fi 


e.i 


1o  acrid- 


Ilirr 


_o 


T?ol».  .ravod"B  rr^orfe  e.?.  d-trtl     .0^08  •'cino  ^o  \'d;ira;cr  B  svsrl 
'to  jsorWQc  .  TQlcrr.-.lr  .A-   .%£-^'E-dOir*cTcj  *8iil  lo  L-I®!;:  arid- 
of   ,90iu(;  erid-  odni  Xof  cf?  g/j-iYR  ^ri-  V-niXad-  Ic  ^s.od-sni   ,ai  IxLsix  slrfd- 

•-  .   s   •  "™ 


the  syrup  to  the  thicfc  juice  just  before  the  end.  of  the  boiling  in  the 
pan.  This  practice  is  applicable  only  with  juices  of  very  high  purity, 
since  with  low  purity  goods,  one  can  obtain  only  a  poor  grain  and  a  poor 
sugar,  rhen  the  green  syrups  are  added  to  the  raw  juice,  a  good  purifi- 
cation in  the  saturation  is  rarely  successful.  No  good  explanation  can 
be  given  for  this,  and  it  is  difficult  tc  see  why  the  organic  ratter 
of  the  syrups  should  not  be  altered  and  precipitated  by  a  second  defeca- 
tion, for  they  undergo  a  trcatnent  precisely  similar  to  that  of  the 
thin  juice.. 


*      *   * 
•   •   *   . 


P»v  lo  -.aa 

aao  OTo.fa&W\-«aw 


fc-3c 

'  ei^T    ..h 


«J:-jrt8 

*       -Jj.-          •  ~+f\  rt***""1*-      A*' 

"  ^  P  j  '  0  J    "  *-  O}D^  £>'©*-£*  -*    i*c  .7  -*-<3    vw 

".^•"rfi  "noi'S'BO 


HBO  r:o£t6f:^I-iX9  £»oe>a  ®^ 


iGloQ^  *KB  ^?L*  ocT         ..JSItwite 
-o*  .«tft-^B  -\CoBiooTH  •^acJsoTtt  r^  ^^ftnu^ori*  lo^z  vnoi 


CHAPTER  XXII. 

... 

MOLASSES  ANE  ITS  VALUE. 

By  molasses,  is  meant  in  a  practical  sense,  the  end-product 

either  bucV.ct  or 
of  sugar  manufacture,  from  which  no  more  sugar  can  be  obtained  "by  eith- 

er concentration  or  crystallisation.  The  theoretical  explanation  of 

""fp'&ir.'Z)  the   •         'of  i! 
this,  is  that  the  organic  matter  holds  the  sugar  in  solution  at  all 

temperatures,  and  concentrations.  There  is  a  probabilit3r  too,  that 
the  inability  of  the  sugar  to  crystallize  is  due  to  the  great  viscos- 


fror  the  noia»?«0.   T'AO  i.:f-tj>-do 
ity  of  the  concentrated  syrups.  Viscosity  is  due  to  the  super  satura- 

tion or  decreased  temperatures  of  the  syrup.  \7hen  these  conditions 

are  removed,  a  crystallization  is  obtained,  but  the  syrup  is  not  a  true 

Tt 
molasses.  The  lowest  purity  obtained  in  beet  sugar  molasses,  is  54  -  55 

(=  51  -  52$  apparent  purity).   The  average  purity  is  58  ••  60$,  most 

factories  do  not  set  telOT7  60$  and'  some  not  as  IOT?.   It  appears  that 

»f  il",  e  various  con^tltraento  of  thr-  ;..< 

molasses  derived  from  high  purity  thiclc  Juices  are  higher  than  the 

normal,  following  an  energetic  defecation  and  the  removal  of  all  the 
organic  liLie  salts  which  hinder  the  crystallization  of  the  sugar.  A 

'?*•  "  :-.  •*•-  (   •':"!'-  -  -  *  "j   '  f*   ?*_  '   C"  .!. 

molasses  of  60$  or  less  is  usually  obtained  from  the  thicl-:  juices  below 
91  -  92$.  Molasses  as  a  rule  have  a  lo^er  purity  at  the  beginning  of 

the  campaign  than  at  the  end.  The  properties  of  the  organic  matter 
.:rittr,r.   Sittco  t'.i6  'detlt-e  <M*  t^:p  rl::  '••'•• 

play  an  important  part  in  the  formation  of  the  molasses. 

Most  molasses  of  corrjnerce  are  not  really  such;  bec-auoe  of  poor 

crystallisation  they  still  contain  crystallisable  sugar.  The  coinposi- 

r.o*  ^'ivi?  jr^od  result? 

tion  of  molasses  of  60$  parity,  as  far  as  water  and  sugar  contents 

are  concerned,  depends  largely  on  the  rethods  of  crystallization  and 
centrifuging.  When  the  vrorlc  is  carried  out  properly,  molasses  should 
contain  from  13  ••  15$  ^ater,  though  such  molasses  are  not  on  the  :.iar3tet, 
since  at  ordinary  temperatures  they  are  too  viscous  to  be  pumped,  or  to 
be  handled  in  tanks.   In  consequence,  they  must  be  diluted  to  18  - 


2TI   OKA  8338  AJ  OM 
Joirboici-Jbn9  9riJ   f-9.an9B  IfleiJoBtci  fr  r.  i  Jfrcec  .ai   ,Q88BfiIOGi  ^S 

;d  ^enisJcfo  9d  nco  .iB3ya  eion  on  ^"ii-flr  'SOT!-  ,9'u/cf.OB'ii/nsc:  IBSITB  lo 
1r  noJtteriBlcixs  leoiteioerfj  srfT     .noltsulIlB^rYit?  rio  noi-JBiJnsonoo  ie 
JB  noiltirlOB  ni  TB5J/8  a:i^  gJEJlorf  isJ-J-Ba  oln.osTO  eril  Jsrtt  el   f 

, 

B  al  e;ie:fT     .E.toi*Bi*n9Qnoo  Jbns   , 

J  ;  •  ''+ 

-eooelv  ^Beig  erli-  o*  aub  "ai  ealllB^sYTo  ^^  *^B'  *£*  ^o  ::d-±IJ:cfBni 


oaorU-  rtsriTT 


orL 


TO 


B  Jon  a 


ai 


B 


»TB 


ni 


4 


,tr,  8  ••  83  '8-t:  Y 

aiB9'tqB  JI  .vrol 
J  nsriJ  T9n'si:ri  SIB 
.IB  1o  IBVOCOT:  .orlJ 


Jon 


13  ••  19  -) 

J9.s  Jon  o.b  agliojo.gl 
oil  tsviasJb  8908/51  on: 
ris  snrFOlIol  ,lBcton 

A"  .Tcsire  9.-1J  1o  noi-JBslllBJavtco  9rfJ  iBJbnxrf  Koiriw,.  tsJlBa.  smil  oinasio 
:   ssoljjQ  :-:o±r:j  -arid1  ar.p.an^onisJcfo  YIIBLTI/  ai  RB»!  10  ^08  "io  e9aaBloni 
.iS^cf  srlJ  JB-YJii^ci  -rerol   B  9VBrl  oltri  s  BB  a&OBBloM     .^S6  -  16 

.  -  -       ,".  .  • 

icr  srfT     .Jbns  o:IJ  JE  rrB.'JJ  nsisqriBO  9riJ 

•.898BBlo.^.QilJ  "10  no^jBr.io!!:  oriJ  ni  JIF?  trrBJioosLt  HB  vslci 
;^OI/B  \-IIso*:  Jon  STB'  soiDnr.toe  1o  eaaaslpni  JaoM 
9.-TT     .IBSJ^S  alcffisillfiJairrco  niBJnoo  ill*8  Y9rfJ  noiJBsillBJmrio 
ins  ^SJJBTT  P.B  .IB!  BB   ^vjl-iwi  c\?3  lo.B9snBlo.ir  1o  noiJ 
•B  noiJBSillcJDYic  1o  a^or!:j9-4  eriJ  no  vls^tBl  P.fifi0q9l>  ti>9ni9orcoo  916 

ai   ::rtcm  erIJ  .T9riW  ,  r.  snlsi/li  T  Jn9O 

;.:  9rfJ  no  Jon  S-IB  898BBloiz  rlou=e  n^zrorlfJ   ,T9jcr  ^31  -  51  noil  niBJrroo 
•    10'  ,  J&«qna/cr  stf  oj  BJJppGiv  ooJ  SIB  xsf-J  n9lrrJBri9q:;-3j  *:iB.nJ:Jbio   JB  9onla 

,   ,5 

l  -  81  oj     £)9JuIiJb  9cf  Jain;:  \'9rIJ   ,eni*r9irp9ano'c  ni      .aXnaJ  nl  .JbsIJbnBri  9cf 


water,  (a  Rrix  corresponding  to  81  -  83).   After  diluting  and  warning, 
the  nio lasses  can  be  handled  readily  with  syrup  pumps.  Molasses  to  "be 
stored  at  normal  temperatures  in  "carrels  or  tanks,  cannot  be  handled 
with  ordinary  pumps  when  concentrate!  to  80  Brix;  it  is  worked  with 
either  bucket  or  magma  pumps.  Molasses  is  transported  in  tanks  or 
cistern  wagons.  Its  vs. rue  is  based  on  the  sugar  content  when  used  for 
feeding,  the  manufacture  of  alcohol,  or  other  purposes  which  are  not  of 
interest  here. 

Many  different  methods  have  been  employed  to  recover  the  sugar 
from  the  molasses.  The  methods  based  on  the  solubility  of  sugar  in 
alcohol  have  been  extremely  expensive  and  have  been  discarded  as  the 
price  of  sugar  has  decreased.   The  strontia  method  of  recovery  has  not 
been  practical,  except  in  refinery  work.  The  beet  sugar  industry 
utilises  only  the  Osmose  and  precipitation  methods  of  recovery. 

The  Osmose  process  is  based  or.  the  different  osmotic  pressures 
of  the  various  constituents  of  the  molasses.   Since  the  organic  matter 
and  the  sugars  arr  "if fusible  substances,  the  Osmose  acts  on  the  r.o lass- 
es, only  in  the  form  of  a  high  purity  syruv  and  in  the  so  called  Osmooe 
water,  which  is  a  sugar  solution  of  lower  purity  than  the  molasses. 
The  results  of  the  Osmose  are  very  unreliable  with  the  true  molasses 
of  very  low  purities  and  vary  according  to -the  properties  of  the  organic 
natter.   Since  the  salts  of  the  alkalies  diffuse  most  readily,  syrups 
with  high  saline  coefficients  are  improved  the  most  by  Osmose.   There- 
fore the  results  are  very  variable  from  year  to  year.   Many  syrups  do 
not  give  good  results  with  single  osnosing,  while  others  with  tvro  suc- 
cessive operations  are  much  improved.  Naturally, the  second  operation 
does  not  yield  as  good  results  ?.s  the  first,  since  most  of  the  diffus- 
ible salts  are  reeved  in  the  first  osrnosing.  In  general,  on  account 
of  its  restricted  action,  the  Osmose  cannot  be  used  with  advantage  except 

__  *'    O     •  — 
•     w     • 


,.(5ST:-,I.8  ^-Sfi^ficxieQ^Too  xiaS  e)   , 

rttiw  YliJbB9i-,  Jte>l!bri>6rt  erf  hsb  a.eff»fllopr  e 
£elbn£rl  act  jonhao  feins^  TO  elsTiBcT  ni  ee-atfircecjue*  iBcrrbrr 


:ia  08  '  otf  l-> 

-  '  i 

•to  R^ifi*  ni  JberfrrofiBiTfl'i*  el 


»  M 


iol  ;^98ir-  nerir;  rfrre^nop  .IB^J/B  srf^f  HO  />eeBcf  e±  o^^v  d'cfl      .gn'ogjm  n 

rl.t.o'  10   tloriool-fi  lo  a/OftoafWI^a  ertt   ,. 


erlt  19VOC91  o*%  Jbeyolqme  rr^scT  9v.firf  oJborl^.er:  .tfrteiallifc  Y 

:   iBt^'e  "io  vJillcfi/IOB  9^*  no  -fef^'cf  efcorCtsci  an'T     '.ase'SBlo..;  o^ 

aa  ^s^i/Boali)  /fsscf  evBri  fins  eylaneqxs  Yle^QUxs  nnecf  ev.grf  XorioslB 
Jon-  serf  Ytsyooei  lo1  Sort^sn  BiJ-fioa^  efIT,    .Jraa/sa^oeJ!)  esri  Tjs$;/8  1o  ec>±icf 
Tid'Bi/brri  issi/6'.  cfeecf  eriT     .^ior,r  -"'isnitsi  nl  ^noxe   ,lBoidtOBi^  n 

./jie.voos'i  lo  eJbcrl^9:.:  r.oList^.ioQicr  hns  ^8«?;_;BO  9::v   -jlno 
BerjL'88913  oiAor;md  ^n^eiU:-^  er!^  no  JbseBcT  ei  aaeooaq:  980.^.80  9A 


:.;  srit  nc   erf'OB.  9SO...I80  sr'.t   rB$iftl0ta<ftra  9laiQirl1i-r 
••.0  JbsllBO  6h  or?*  T:i  /jrrjs  'wwr^e  -cJiiirq  rislri  £5  l^^'iol  qri^  ni  vino   ,88 
.E3EBBIO..1  erirf-  nsrl*  Y^jmrq  istrol  lo  nolcfwlon  IB'SJ/B  B  ci  flolrfr  ,n3^Bv: 

* 

i  9in:d-  9hcf  rl'ctiTr  9lcfBll9tottr  Y^"V  9ifi  saoraeO  ^ri*  lo  a^iJJ89i  afIT 
to  aexJ-^croicf  erij-  od-  ^niJbiooo.i  "'£B\f  £»;ii?'  B'i^iiJjq:  wol  Y-^V  lo 
lifiB9.i  *8Q,':  oBufili)  eeilB^lIfl  »::*  16  a^ifes 

*  ..   • 

I1      .eBKraO  -;df-  J-oofii  9flcf  ^gyoTcr-^i  e-^B  e^naiOjtltQOO  aaiiBB  rfelrf  rl*±r 


i  £005  £vis:'  ,tbn 


85 

rro  ,lB7ones  nl    -.aniebr-iso  ^tj^^.'isriJ  ni  fia 
:Id-rw  Jbsei;  90"  *6 


in  places  where  the  concentrated  Osmose  waiter  can  be  sold  to  the  dis- 
tilleries. In  Germany  the  simplest  kind  of  Osmose  apparatus  is  used, 
in  Austria  many  improvements  have  been  made.  These  consist  in  using  as 
nuch  as  possible  of  the  paper  surface,  in  having  channels  that  do  not 
stop  up,  in  having  the  correct  proportion  of  syrup  in  the  vrater,  in 
having  the  syrup  and  water  spread  out  as  nuch  as  possible,  and  in 
having  as  great  a  difference  in  density  as  possible  between  the  layers, 
in  having  permanently  high  temperatures, 'and  a  continuous  discharge. 
Much  importance  is  attached  to  the  properties  of  the  Osmose  paper.  The 
purified  syrup  from  the  Osmose  is  boiled  and  crystallised  at  high  terj- 
peratures.  The  nugar  obtained  has  but  little  ash,  but  is  rich  in  organ- 

•  t J. i, H.& £  .  ?.-*   •:•>,-  "•  »        •-•.  »  . 

ic  natter,  and  in  consequence,  has  little  value  in  commerce.  The  final 
molasses  is  almost  rorthlesg  and  cannot  be  used  in  the  sugar  recovery 
processes  because  it  gives  a  poor  product  and  lacks  the  salts,  TThich 
in  the  strontia  and  distillery  processes  play  an  important  part. 

The  precipitation  processes  are  the  best  for  the  recovery  of 
sugar,  fro::,  beet  sugar  molasses,  because  of  their  sir.plicity,  slight 
costs,  sr.aH  losses,  pure  juices  and  the  cyclic  manner  in  TThioh  they 
enter  into  the  production  of  beet  sugar. 

The  line  used  in  i.rocess  must  be  pure  and  comparitively  free 
ft/or,  magnesia.  Preohly  burned  lime  is  more  active  than  that  v/hich  has 
been  stored.  The  greatest  importance  is  attached  to  the  pulverising 
and  sifting  of  the  lime  in  burr,  hammer  or  ball  r.ills.  It  is  best  to 
use  a  soft  line  that  mills  easily,  and  to  sift  it  through  a  110  -  120 
mesh  screen,  for  the  finer  the  lime  the  less  is  needed. 

The  operations  of  the  process  are  as  follows: 

The  molasses  is  diliited  to  14  Brix  and  cooled  to  the  temperature 
of  the  cooling  water.  A  thorough  agitation  is  essential  in  order  to 
cool  the  mixture  as  rapidly  as  possible  and  to  insure  a  thorough  mixing 

—  *   *X   *  _ 

•  O  • 


o*  61  oe  »cf  JIBO  rtatrrn  »BO"reO  M^Bijrrs'oriob  orl^  eisilv/  Booslq  ni 
a-t  ButB-  98o:.:eO  **o  fin.U  Jealqinia  erfj  TpijasneO  '•  nl      .oai^olli* 

BS  &frj:ru/  ni  dtalanoo  saorlT     .sisc  n9€Xf  avail  c*niBfjevoiq;;J:  yn/jrs  BiTcfei/A  at 
'Jor:  oi  Jfe'rij  eJonnBrio-  snivel!  ni   .QCS^^LTQ  rro^sti  QflJ-  lo  alcffBBCKi  CB:TIOJJCI 
'''nJt   fT9^c-  eiW  fil  •  c£irr.;8  1o  no!  J-roqoiq  *oerr.oc  eri^  ^-t^Bf- 
rti  Ins  »9l.cfJ:Raoq  as  "-flout;  BB  *.vo".l>flo<i^o  ;xoj-B\7  itfts  ::ITIYB 
erf*  nasTrJocf  eXcf±Dao^  ao  \r*lano^  rii  eonoiolliii  a.t^srqj  eo 


erff   .  .rtDqBq  saooaO  9;!*  1o  •89i\Moc;'o^q  »n*  o*  £>9ffOBd-tfB  ci   son 
-1:9^  :l;;J:r:  cfs  fissillsd'DVio  ^nje"^9lioc  ei  eaor^aO  ef*^  1201*  :;jjT\;e  J^ 
r.'oii  ol  *i/cf  ,fiBB  91^*11  toof  aM  £>9niB^do  ^B^irn  eriT     .eoii 

* 
* 

.QOioriTJ'Oc  ni  ovLsv  olid-il  acri  ,  oonstrpoanoo-  nl  BHB.  ,10*^30:  ol 
\~rovoo9i  IJS^I/B  9rlcf  ni  £>eai.r  ocf  'JortrtBO  ^HB  ^Bel/i^rLOT:  ^ao^Ifi  ei 
rloirir  ,8^1.00  sr:^  a;{oBl  br.e  J'si/fcoiq  aooq  3  sev^s   tl  eoi/soecT 

.J-IBCI  JriB^TOq-ji  HB  YBlq  89eeeoo^  Y-sJIi^siJb  I«IB  fli.drioiJB  sri^  ni 

• 

o  YTSVOOST:  ar:^  10*1  *89cf  9f[*  9*13  me9gg9OQlq[  noi  j-cJ'i^i  oeTq  ofl? 

[a   ,v*-0-ti3^ta  lierU  to  SB^'Boecf:  .BeDafilori  ^x^uc'^oecf  :.:oiii  r  -Desire 
Y9ff^  rioiritr  ni  lennas  oiiOYo  eto'-bKB  Rooirt  eiuci;   ,  eecaol  Il.osa   ^c^aoo 

.rtB^'re  oegcr.  ^o  noitouJboTC  9rii-  oj-rii  t:od-n9 
YlavitiOBqnoo  SHB  SILT:;  ocf  ?Bir.i  neocoi.  ni  Jboai;  .ocil  .e'riT 
afirf  :-oiri\T  ^BrW  narl*  evid-OB  oior.  ai  onil  bwzsjd  vlrfn.oi1? 

SniaiT9vIuci  o:I*  ocf  .'^oifOB^d'^  ai   9onnJ"io<;i::ii"  J-Bai'oois  9fll     ,I)9io^a 
oJ-  Jaocf  ei  tl     .aiXiir  il^cf  t:o  ^oi^Brf  »Titrcf  ai  stiil  e;iv   lo  said-It  a 
,1    •  ^11  B  ^zsjQ.iiti  li  tliu  o;f  Jbn£-  'f'\':Ii8£io  allin  i'Brf^  autl-^loa-B 

ai   a'eel  9;i*  a'-il  "arW  tonil  erl*  not.  «no9iOD 


'  BB  O!B  nadb'&'iq  on*  lo  Rnoitf.necjo  srfT 
STI;  -isd1  •  o.-l.j  oj  •^eloboAfirifl  xlrra  4l' 6vt  fte>Lrl'l*  ai  aeBafilaa  orfT 

o*  'isfcib  ni  iBi^.ieaae  ai"  noid'BJiiSB'vf^ij6'<i<->rtJ:  A     . TO^'BIT  -snilooo'  erf^''lo 
•;oior£d-  B-ornrani  c.t  iine  oldiaaoq"  as  YlbiqsT  as  oix/lxia  erfj-  IOOP 

_  •     s     •  _ 

.      G      .  ~ 


of  the  line.  The  quicker  this  occurs  and  the  finer  the  line  is  porTdar- 
ed,  the  quicker  the  line  will  unite  with  the  sugar  to  forn  insoluble 
saccharate.  Pert  ides  of  lime  which  ball  together,  unite  with  the 
water  to  form  a  hydrate,  or  dissolve  and  become  inactive.  The  more 
the  line  becomes  inactive  in  this  method,  the  more  heat  id  developed 
and  the  more  tine  is  consumed  in  cooling  and  mixing,  and  more  line  is 
dissolved  in  P.  t  tempt  ing  to  overcome  these  conditions.  All  the  work 
should  "be  clone  as  quickly  an  possible  in  the  cooler  as  TO  11  as  in  the 
presses,  in  order  to  prevent  the  decomposition  of  the  saccharate.  In 
order  to  prevent  the  lime  froi:  balling,  it  is  best  to  add  it  in  SB?.!! 
quantities,  preferably  in  the  form  of  a  dust,  over  the  liquid,  or  to 
inject  it  by  means  of  air.   A  decrease  in  the  amount  of  lime  can  be 
obtained  by  such  methods. 

In  general  80  -  12 C  parts  of  lime  are  used  to  100  partn  of 
sugar,  frou  2  to  3  times  the  theoretical  parts  of  lime  for  the  forma- 
tion of  trigs  ccharart-e,  and  more  -Then  the  water  is  •warm.   The  melted 
line  depends  too,  on  the  distribution  and  on  the  amount  of  sugar  left 
in  the  waste  water.  The  composition  of  the  precipitated  ca^Oharate  is 
not  known,  but  in  all  ca&es,  trisa-ocirar-at-e  is  dissolved  into  its  con- 
stituents on  boiling. 

The  oaccharate  formed  in  the  cooler  should  be  separated,  from 
the  mixing,  in  filter  presses  rrith  as  little  pressure  as  possible.   It 
ought  to  obtain  a  cake  that  will  wash  readily.   The  Trashing  is  done  in 
the  same  rrp.y  as  the  sweetening  off  of  the  first  presses ,  and  oere  must 
be  taken  to  change  filter  cloths  as  soon  ?.s  they  begin  to  get  hard. 
The  Trash  water  must  be  kept  as  cool  and  the  quantity  kept  as  araall  as 
po-ssible,  in  order  to  decrease  the  loss  of  sugar  and  to  have  no  more 
than  is  necessary  to  dilute  the  molasses. 

-:  4  :- 


ai  9,111  etit  rtsffll  arfdf  NIB  aTtrdso  elrtt  ^rsJEolijp  arfT     .'9.-zii  add'  lo 
rtol  oj  iflSL-e  8-ritf  riJlr  sJiru;  fllx?  sail  «w(J  lo^fol^p  eriJ-   ,Jb9 
eJittu  ,-TsxM^5ey*  £l£?cf  rifelAr:  9~:i-I  *io  89loitrc^<I     .e*3T« 
sriT     i9vl^osnl  ^nooacf  J^HB  avlopaii  T;0  , 9 .t'jS'UbYri  a  L:IOI  o*  i? 
Jboqolwve^  61   Jserl  OTO-  orlJ'  f«l»oa^9.rr  rlrf*  nl  evi-loJini  a«36&9d  sniti  a 
el  erXtl  e-rb:-.:  f>r:o  ,3.11-xlr:  JbnB  ^nllodo'  ri  59f?}gncc  ai  OC22I   er:  *  ^J 

>fri6'T  pri^  HA     .  arioUlJbnoo  e-    . 

9"fi^'  Hi    8-5    II«T7    PB    191000    9fi 

•3n  nl  ^1  JI^B  o*  ta9tf  ai  J-l    ^nlllBtf     oil-  slitl-  ori* 

;.-£  "io  ^rriro.Ti/>  srtt  ^1  9Bs?r::oei)  A;     . iio  !co  an^or:  \rcf  c 

:ol-  enil  "io  e*iB(i  Jsbld'eios.iJ  «5.r^  ?©.,_!:*  S  o^'  a  '.iOil   , 

.nrrBr:  el  igoffer  9;:*  nsr'1^  e*r-0'j-  Ku?"  ,-6rtCTJBr!oo35l'r*  ^o  ao&t 
:o'-*ttifociE  erfv*  no  MB  rroi^trcfl^^iiij:'  9'rfj1  fro   foo>  di"9q9Jb  9Htr 

-(T^O    8^1    O^^.l    ^9VlOBCl£>    8l    9*B^t£O©58t'l'^     ,-30f»"/5Cr-  MB    fll'  $U&  , 

,5lCfl83^    «;/?    Ou"tffe"6oT^'.  9i^^Jtl    QB    ff  *lt.r  aaBBeiCf    'I9J'Il'1r  Hi*    f^rfl'Xl1!"  9ri;f 

•      ^een  ria-fit?' .Cllr  j'.orW  eXec  s  nie'ctr 

>:  •• 

;p  9ri^  Jxic  loob  SB'  JqeJC  ecf  *axj^  TDS^BT?"' rfaBrr "arfT 
on  ovBrf  oy; />ns  •  i»§jjfi  ^o i  BOO  : 

.  P9»Q'£lo-'-  ert^  ft^irHJb- Oit  \<rssB^69rr  ni 
-:  *  :-- 


I-Io  attempts  to  TTorlc  the  concentrated  molasses  or  to  obtain 
lime  salts  by  stealing,  have  been  successful.  The  results  being  imoure, 
poorly  vrashable  saccharates,  or  a  poor  yield.   Frequent  at te~.pt s  have 
been  made  to  recover  a  portion  of  the  sugar  in  the  T'aste  •..rr<ters  by 
heating  and  calcining,  but  in  general,  the  solution  which  has  a  volume 
or  800  to  lOOOp,  the  volume  of  molasses  is  visually  allotted  to  run  a-ray 
or  is  used  as  fertillizer.  The  saccharate  is  taken  fro:.,  the  presses 
to  E.  mixer  rrhere  it  is  diluted,  Trith  thin  juice.  The  saccharate  decom- 
poses immediately  into  hydrate  of  line  and  m-onosaccharate.  The  defeca- 
tion in  this  manner  forks  very  energetically  and  there  need  be  no  fear 
of  any  of  the  difficultly  soluble  trisaccharate  remaining  in  solution 
vrith  temperatures  over  70°  C.  The  latter  compound  is  decomposed  by 
carbonic  acid  very  slowly,  and  so  increases  the  sugar  content  of  the 
lime  cake.  Thio  action  sometimes  occurs  when  cold  mushy  nrccharate  is 
added  to  hot  ra'7  ;juice.  Beet  sugar  factories  which  vor!c  only  their  old 
molasses,  add  to  the  rr.vr  jxiices  fro:.  2  to  2  1/2^  of  line  in  the  for:::  of 
saccharate.  rihen  bought  nolasrses  is  \7orlcecL.  too  large  an  auount-of 
lire  is  apt  to  be  added  to  the  saturation,  and  it  is  best  in  auah  cases 

/' •": '..C!  ~'C~         .'LsC'  "••••"f  *         '•  ", "'  r?  T."ifl  *3^  '  --I  <%•-  f»  .•!  -'  *> 

to  ;uix  the  excess  oaccharate  vrith  an  abundance  of  thin  juice  and  to 
filter  off  the  hydrate  of  lime  vrhich  precipitates  out.  After  sweeten- 
ing off  the  cake,  this  hydrate  can  be  returned  to  the  dilute  nolasseo 
in  Tahich  a  nono-sacoharate  forms,  thus  saving  some  lime. 

It  is  impractical  to  attempt  a  precipitation  recovery  process 
independently  of  beet  sugar  manufacture,  on  account  of  the  instability 
of  the  saccharate,  and  also  beets,  it  is  comparitively  inexpensive  in 
ra-?  sugar  vrorX,  since  the  saccharate  contains  the  lime  Thich  *-ould  in 
all  events  have  to  be  added  for  defecation. 

The  juices  derived  froi:  the  srccharate  cc.'ce  generally  have  a 
purity  of  90  -  04$.   They  are  never  less  than  the  purity  of  the  beet 

- :   5   :  - 


nl  ::8Slor.  JsoJsiJftepnop  orit  :ftc?r  °*  8*Q£»**-3 

••:?  aJ'lLT^i  e.IT     ..  JJrt.ua  Reooire  nserf  svsri   -sni.-ue*p  vtf  B^IBB  e 

t,Jc  d-rr»!i>9i<]l      .>JE»J:\-  rrooQ  B  to   ,E9d-6Tsrioo.-58  elcsrfasr  Y-tiooq 

"  aiod-'T-  sd-a/3'r  o;i*  ;:J:  :T.S£r.rn  .arid-  1e  noii'ioc;  s  -ievooei  oJ  a5.ar-  noser 

•  acrl-  rioiit?  noi^rlon  erl^   fl.o';6n^  ni;^«f  ,3RJtn±bIr:o  Jbn.G  snltaprl 

.    OJ-    £>3'.TOII.B    *:lIfiLT8;j    Ci     P.9CO,8iO'.;    *0    9COT10V    8:1*     ycSODOl    0*    003    10 

SOT..;  erld-.  ^o-il  ne?!'^  ai  o-tB^Brfoc^a  «;IT     .i9sJtIli*io^:  sn  .:eai;  pi  -ro 
••COB  .ftfIT     .:eoiwfc  nix^  ri^tiTr  ^erf-Lrlli)  ei  Jl  .errerft?  -isxi:.  .3  ccf 


on  ecf  ."been  eisri*  ^ns  -jilnold-e^^^te  -.719^  eittorr  lennBLi  elrld;  nl  noJ:t 
no    •  •^lini/sc.feo;  OcS-UBaoopQiid-  ^Ic'rloe  -;ld'l;roj:<im)  e;Id-  lo  vn.g  *io 

.• 

os£)  nj;  JbnL-ocriioo  lo^d-.o!  srlT     .0  °CV  IBVO 
;   So  j.-^Jnoc  1B5I/S  erlcf  89P.39icni   OB  ."ins   f"IrrolB 

.  to  yrfoun  i>Ioo  n.erfv?  ci;/oco  ce-^IJ-o'-ioc  noid-CB  oirIT     .e^so  a.;il 
jlr  -   \-l::o  ^cr.r  ;(oi:;I~  relio^OB'i  *jj?sit!  d'eoS      .ocitrj;  rsi 

or;?  r,i  e^Lfcl  1o  cS\I  S  od;  S  -.:o'il  escirt  v?i  ei;*   o^  ; 
.fl  ;IB  esTjsI.oo*   .::?»;:ICT;  al  penpfilcu  Jrfej/otf  n9ir::     . 
r:i  *secf  ni  *1  SHB   fnoiJ-B-a^BB  *»:•*  ok*  .f>9^B  ecf  c*  ^q 
*r;«B  eolrj;  rtlrl^  1o  seriRbniMfl  TIB  :;d-^'.T  o^eiBriooBo  ncacxe  9; 
-.*«e»rn  ie^lA     .*.vo  p.c»J3JJt~ioe»T3i  rIci.;T-  9;..:i  lo  e*c'i5\-::  9;!*  'r 

ed-irljii!  erld-  oJ-.  '-efrnLT^^i.  so'  nno  aJs-J::";:  oirld-   to;Ino  91^  Yio  ^rti 
.9^11  e^oc  sniv.ee  .  ai/ri*   ,Ei.To*i  ed-c'isricos&onoa  B  rfolric  rri 
-,:_ovoo9'i  noi*«dirjtosrc5t  B  d-q^etf,4.'5  o^  Isol*ejw»s;i  ai  *I 


"i  »vlRn«qxonl  Ylovi-JlnsQaoc  ci  *j    ,5^990'  oels  Srus   ,eJ-Brr£?f:ooBn  eriJ-  lo 

•  eiUtl  ead;;  eniB^.Too  ed-B-nsriccsc  9::J-  eonia   ,^T:OT/.  **as.'/B  r.^i 

.noid-scole.fi  aol  .bs/x^s  ec'  od  svfifl  r.c1  Us 


5il 


n  -  00  "io  v 


;juice,  but  are  soiaewhat  less  cry  ratal  Usable  than  the  sane.  Therefore 
the  yield  of  first  product  sugar  is  the  same,  if  not  higher,  than  when 
the  saccharate  is  Quitted.  The  reason  for  the  decreased  crystallization 
of  se.ccharate  juices,  appears  to  be  in  the  fact  that  certain  li:v.e  salts 
do  not  separate  in  the  precipitation  of  the  saocharate,  but  remain 
with  it  and  no  get  bad;  into  the  raw  jjuice.  These  compounds  accumulate 
in  the  3r.r.ie  r.anner  as  Rafflnose,  which  is  precipitated  with  the  sugar. 
Pno-tories  which -use  the  precipitation  process  have  their  orystalliza- 
tion  impaired  fro::,  year  to  year-,  on  account  of  this  action  and  it  is 
very  important  the.t  the  final  i-iolaoses  of  the  house  should  be  entirely 
discarded  every  2  or  3  years.  T/Iien  these  conditions  are  fulfilled,  the 
yield  of  first  product  sugar  is  not  decreased,  the  quality  of  the  sugar 
ia  go-od  and  offers  little  difficulty  for  refining. 

The  use  of  no lasses  in  feeding.  The  feed  value  of  molasses 
depends  or.  the  anount  of  sugar  it  contains,  and  on  the  preserving 
qualities  of  the  salts.  It  acts  not  only  as  easily  digestible  nour- 
ishment, but  as  a  palate?. txle  appetizer,  serving  at  the  same  tiue  to 
preserve  and  stimulate  the  absorption  of  food,  which  under  other  condi- 
tions would  be  discarded.  The  great  viscosity  of  the  no lasses  in  the 
cold  is  a  dravrbacl:  to  its  uses  as  fool  material,'  particularly  so,  in 
the  agricultural  districts,  where  there  are  no  ready  or  simple  means 
of  warning  and  diluting  the  nol-?.a^es.  In  consequence,  the  molasses  are 
nljced  with  bran  or  ground  Deal,  which  absorbs  the  sticky  material. 
This  mixture  naK.es  a  more  or  leas  dry  granular  mass  and  is  easily  hand- 
led. The  sugar  factories  do  the  mixing  in  machines ,  using  molasses 
at  a  temperature  of  80  c.  The  temperature  should  not  exceed  the  above 
limit,  for  in  cooling  in  piles,  it  is  apt  to  overheat,  and  in  mixtures 
of  malt  or  similar  grain,  the  material  not  only  browns,  but  sours.  The 

-J.  6  :.- 


v:eff*r  jsrfsrseoe  on-j  jj/tf  feolrt 


nerfrr 


.earn"  08$  fieri* 
fieri?  irl  Jon  It  ,  seise  e/Ii  'el  •:ifistrtr''-i>Oi/.Wra«.  tvzi't  'ic-MaJt': 


nolJBsi.il/3ofsvio  ^ 


9~-tI 


'  'J  iortJ  " 


not  noafie'ir-  orfT'"  .£>sd»«f£to 
ariJ  ni  -ecT  oJ 


cJb 


.;oo 


.oerp;  ri   ;:c 

pneoocq  rroMjij-itrji-owra^,  .  ftrl*  9Ejj--r:oJ:;;r 

ci  ^1  in/5  noii'ch  efi*  ^o  ^itrjccfiF  .10   ,-l:CQ^.  o*r  TGB'Y:  :.:orTi  ^sn 
ir."-'  9rf  jljjrjrlr  ^RL-orf  srl*  io  ceGCcIo:;  Isnll  srivf  i- 
elllH/yi'  e'rn  pfroi^iMoc  ocgricf-  neOT     .-C^G©-.;  5:  -o  S  x^ 
ori*  lo  Y^-t-^B^JP  6ftf   r'iOftJercoeJb  ^on  cl  n^tire  ^cutbo^q;  cfc^il  "io 

.Sfl±n±1teT  10!  •;*ljjt>Jt''i'i±.1b  elcf^ll.p^e'no  ^HB  ^003 
neecslocr  'io  9i/Isv  io9^:  erlf     .  y:J:.,68e^  .^ni  cgprgloci  ^or  9Rir  9:fT 

^rLtvnaeeiq  ori'*  no  ins  »cnx.o^ri'oc  _  d-i-  i^sur:  Io  d-niroin  si:^  no  n 

•r  •    '    '•         .  f    '. 

-TO/OH  slcfi'j-'nesJ-S  Y-C'lcJ?:9  as  vino  'ton  c-?'br,  cfl     ..e^I.^B  erf-*  lo 


ni 


nol* 


-iJ!>noc  lerufo  T9jbruj  rfoirftr  ',. 

fl'  •         -         ,-  -     .       .. 

9fLt  nJ:  peBEBlcci  erl*  lo 
nl  *foe  YliaLtrolJ-iBq 

""  •  •  • 

"r^en  elctols  "to  \ffc39i  'to  "Q'TB 
sis  roRejsioci  or:?  '  ;  eonajupenrfoc  .11 


'erffi    .;J&«ttmsoai&  etf  'M-'-'orr 


'I.r5<wd-.Jjjp±is(3. 


el  Jbnc 

•  -  •-       ...  :    ^  . 

'  ,  &ent:lr)£n"nJ: 


ni 


od-  JC:BJ  si  : 

ffrrOtKf  \'Xno  Jon  rsi- 
'-:   3' 


"-no1  sion  B 
OS-  edtTEbtjoat  .?CB3W3  9£lT     . 
iT  .  ".  0  °08  .  Io  sifcrd-^^regEi.©^  ,  s 

fLt-  •  rcpl.  T 


finished  nixture  L?ast  be  cooled  in  low  piles  before  it  is  oacked,  or 
stored  in  large  heaps.   It  is  best  to  feed  the  stuff  innediately  after 
fixing,  nince  it  readily  undergoes  changes  and  decomposes  in  storage, 
when  molasses  feed  is  once  wet,  it  not  only  spoils  easily,  but  is  slso 
injurious  to  the  cattle.  The  nixing  and  heating  must  be  done  in  tanks 
tfitfc  closed  coils,  with  molasses  of  80  Rrix.  T/Iien  the  feed  is  nixed 
with  molasses  of  78  Brix,  it  is  unstable  anc.  runs  together  in  sumer. 


-:  7  :- 


BI   J±  ft-ro^tf  eel  let  T?O!  -s±  £>9lopo  ecf  ^BLTJ  eta/tain  Jbsrieinil 

^soot  *nrta  eri^  Jbs^'i  c.t  Jos^r  R!   ^1      .eciBorf  P^IB!  nl  Jbe-rote 

if  conoi.T»:o'o9f>  I'.ns  ^a-S'nBno  n^o'Te^nir'-rlJ^DSa  JJt  eorrln   (SnJtxi-^ 

.-.f  *':I±Q-j3» --isl-jtoqfj  \'lrro  .tort  tl.f*OT7  ?prto  el 

:  -i.  .  ' 

,;oi  erf  J-8Z.T3  5ni^^orI-,f)Kr>  -jr:ix±:?  ^n'T     .Gl?* 
ei  ^o^l  *r:t  nef?J     .xiiR.  08  "io  p^njs.Cilorr  .'fJ-irr   .elioo  isnolo  rfjl^ 
;   ^©rl^sr-oi  orrrri  ^r;B  sic'.GJr.rnr  ai   ,ti    fxii5  37  "io  c^caslor- 


CHAPTER  XXIII. 

BOILER      HOUSE      T70RK . 

Lj   Ul   >•*'" 

This  is  not  the  place  to  discuss  the  economy  and  technique 
of  the  boiler  house,  and  the  fire  roon.  T/e  shall  only  point  out  the 
conditions  governing  the  relationship  betrreen  the  boiler  house  and  the 
sugar  factory. •  The  proper  burning  of  coal  can  be  accomplished  only 
vrlth  a  good  system  of  boilers,  proper  grates,  and  correct  conditions 
of  firing.   Good  firenen  are  always  difficult  to  get  for  the  short 
T7ork  of  the  beet  sugar  houses,  and  in  consequence  many  automatic  stofc- 
ers  are  being  installed,  particularly  those  vrhich  allovr  the  use  of  a 
poor  quality  of  combustible.   In  conjunction  ?rith  this,  installations 
are  being  oade  for  mechanical  handling  of  the  coal.  The- 
must  be  done  rrith  the  greatest  of  care,  and  careful  data  must  be 
of  the  weight  of  combustibles,  the  amount  of  rater  evaporated,  and  the 
quality  of  the  flue  gr.nses.  The  steam  pressure  shovJLd  be  noted  on 
recording  gauges  as  vrell  as  the  temperature  of  the  feed  water  and  the 
flue  gases,  and  a  record  should  be  kept  of  even  the  draft  under  the 
boiler  and  in  the  chimney. 

It  is  very  advantageous  to  use  a  hot  feed  rater .  For  this 
purpose  the  condensed  rater  from  the  evaporators  is  rrell  adapted.   The 
temperature  of  this  rater  depends  on  the  pressure  under  irhich  the 
stean  is  condensed.  The  hottest  -rater  corr.es  from  the  first  body  with 
a  temperature  of  no  -  120°  c.   Sonie  factories  collect  the  rater  in 


-d  traps  and  punp  it  directly  back  to  the  boilers.  The  tempera-tune 
of  the  condensed  vapors  from  the  other  three  bodies,  being1  of  louer 

£  <   *.TV  w'w    "  ***  •*   '-.-^^ 

,   are  collected  separately  and  heated  TTith  the  rest  of  the 


feed  rater  to  nearly  100°  C.  For  injectinc  the  hot  -rater,  it  is  esseji- 
tdal  to  provide  for  ventilation  of  the  suction  line. 

The  hot  condensed  v;ater  can  contain  iiaterials  like  sugar  ani 
di.  Trhlch  are  injurious  to  the  bcilern.   .Ainmonia  is  not  at  all  harnfiLL, 


Jbns  TJonooe  Q:lz  BBirosx.'S  cJ  soBlq;  ertt'ton  a±  eirfT 

en'J-  Jiro  tfrrxocr  \r£no  Il/sria'  etf     .aooi  8;i±x  erfJ-SnB   rsci;orf  leliotf  '«£;*'  Io 
:;ns  ©BL'Oil  '£9i±ocT  ertf  -TJerJgtf  qlrianoiiffilei     grief  snxni&vos 
>9riaJtIqmoocs  9d  rrso  IBOO  "io  ^nin^jjcf  tocroiQ  aril  •  .y 

OSTIOO  I?n/j  ,ReJ-sij  isqoicr    fa.n9ixoc  'io  ;.ie^B\ra  i>ops  B  rlitrvr 
TOl  *»s  oj'  j-Iuoi'ilix)  QYBWIB  o'cs  necreil'i  JbooO      .sniiJ:!  Io 
i  eonejjpeenoo  :i  .sriB   /pieeuorf  in^ira   *eecf  eii*  Io  ^TOTT 
Io  eai/  erW  rroIlB  rioirtT;  eeorfd-  \rlinIi/olt<r.<5C[   ,.:>9llBtBnl  snistf  SIB  a^» 
,B£fW-  ff*x*r  ffOl^onuj^tod  nl      .elaiJ-ejjrJnoo  Io  Y^-tlBJjp  looq 
orfT     .IBOO  o.'.'*  lo  sniI£«nBii  iBOirrsrlben:  10^  eJbsc  sniacf  STEB 
»cf  ifsuL':  BJ-fiJ:  IifioiBo  IIHB   t9iBo  "io  i-R9d>B9irs  srtf  fi^lr:  onoJb  ecf 
9-rtt  J\-IB  f  ^9*/5tO(3[.ev9  19J-PT7-  Io  t'rjjoxQ  &£$  ',  B  alcfi  *BLXfr.:o  o  Io  drJsJte 
no  /)9i-or;  ec  .bLr.rorir:  oi^rBaetq  r;:/3oJ-s   grfT      .  BfiECi.cs  eull  9:1*  Io 
9fiJ-  5ns  TgJov/  .^eel  orlJ-  Io  ^'urd-B'^c^'fo*  erfd-  sc  Ilsv:  en  sos 

e:io   nova  'io  j-qsjf  ocf  iiltroris'  ATOCOI  B  ^HB  >csac 

.-.^mdiilo  9ri^  ni  Jbas 

^  io1?     .  locrjsr;  Jboei  *ort  .G  ORL-  oj-  'si/oo^B^nsvJbs  '^rsv  si   *I 
ecil     ..bechifi.bB  1  1  err  ei  CIOJ-/:IOC:.GVO  'srlcr  rcii  ;T9Jsr  J?98rt9l)r;oo  orf^ 
rloiAr  i9l)ru:  erajsesicr  gr."^  no  Binocfe.'?  i9^sr.r  slrfd-  Io 

li-  .-noil  E9r.*oo  'X9*cr  fse^j-orf  orIT      .J5>eent>i>nco  el 


rri  la^cr  eri^  ^oglloo  aoi-roj-os'i  9.^08        .0  °OSI  -  oil  "TO 


&;Id-  oj 
s\70l  "io  tin  is  a    f36i5ocf  eelriJ-  lortto'  9ri,t  arcriT  BIOQBV  j 

10    d"891    9fi^  Tl^X^   i»9J£39fI  ^HB    "ISd-SISCfOB    £)9^6eIIOO    9TIB     , 

aJt'  cTi    fi9vfBr  .4ori  erid1  snxctcoQni  -xo^     .0  °OOI  \-l^ 


rroxj-cun  o-:^  "io  noi^BlXu-nsv  10*1  abxvoiq;  oj- 

niBcfnoc  ::BO  ie:cf£'.v  bb:en9£noc  cfori  ertT 
HB  JR  ton  ex  slnoirKiA      .  hioliocf  9fi,t  oj-  aaoiii/tnl  9iB  doxx£y  JCJ3> 


r>r  .  i  .. ..  _-....„  . .;..  cx< 

as  it  acts  like  an  alkali.   Sugar  can  injure  the  boilers  in  one  of  two 

ways,  chemically  or  mechanically.  The  method  of  injury  depends  on  the 
quantity  of  sugar  that  gets  into  the  boiler.  If  only  a  small  amount 
of  sugar  gets  in,  the  sugar  is  rapidly  destroyed  at  the  temperature  of 
the  steam,  undergoing  various  changes  of  souring  without  the  formation 
of  any  great  ar^jcunt  of  decomposition  products.  TiThen  large  quantities 
of  sugar  get  into  the  boilers,  the  sugar  chars  on  the  hottest  portions 
of  the  metal  and  forms  a  porcrua  layer  of  carbon.  This  increases  rap- 

{  h.T   .!--*. 

\-it^   ,/-**-*   -'  .-  1.  •-  '.,  ;>   '••  }   .   -X        i* 

idly,  in  thickness,  until  the  metal  underneath  gets  red  hot  and  the 
pressure  of  the  boiler  bursts  it.  This  action  sometimes  results  in 
layers  of  several  millimeters  in  thickness.  This  kind  of  injury  is  al- 

***>•    -' -?  •   '..«'.*"?.  (/ '       ";  t*>  '""' r^o  *'»• /v ^ '*  -,..-••»-,.   v  -  jL  •* 

ways"  the  most  dangerous  and  can  wreck  a  whole  boiler  house  in  a  few 
honrs  after  the  introduction  of  the  sugar.  There  is  no  method  of  rem- 

* -"  ';-.•->•""    r  »-)  -  .  ' 

©dying  the  evil  er.oept  by  shutting  cLoun  the  entire  plant,  blowing  off 
the  water  and  refilling  the  boilers.  In  such  case  one  should  never  fail 
to  consider  the  importance  of  shutting  down  immediately  and  temporarily. 
Any  other  action  would  not  be  warranted,  for  it  would  be  taking  chan-ces 

'-  !  V1*  "i  "*  •  »•  -,  •+  -  -   •*  r»   ">  -  ' 

on  wrecking  the  entire  oarnpaign  and  the  boiler  plant  as  well.     The 

higher  the  pressure  of  the  stearr.  in  the  boilers,   the  more  rapid  is  the 

"  -C<  ''^''ler  ijatevv    ( InciLoalor: — ;  Roami"  -s^-:          -A-  - 

<S«oot!rposition  of  the  sugar,   and  the  more  care  must  be  taken  with  th© 

plant.        If  when  injury  occurs,    the  blistering  is  not  extreme  and  the 

m»tal  r*f  the  boiler  is  good,   the  bulges  can  be  pressed  back  and  the 
"utrariz?        c'!!n.  ,   of  l/io   r.ornia-1-  i^*.aah  «cr« 
work  continued,      one  snould  consider,    in  all  cases,   the  cheapest  way  of 

. 

getting  out  of  any  such  difficulties,  and  adopt  any  means  rather  than 

a  complete  change  of  the  metal  in  the  boilers. 

'ff'3:~r.:':(y  oi*  isur^f  *a  9llOwf  %i  *'*P  r "  -••••  -.*•  4-v 
When  proper  precautions  are  taken  to  guard  against  losses  of 

sugar  in  the  juice  through  the  evaporators  and  the  reheaters,  there  is 
little  likelihood  of  much  sugar  getting  into  the  boilers.  If  though, 
there  is  any  trouble  with  the  vacuum  pumps,  the  pressure  in  the  juice 

- :  2  :  - 


lo  eno 


el   wt^ 

s  r:± 


on 


eriT 


BB 


ortT    ^ 


Sni^/oa  ao.aeyri«o  epbrifiv 


"io 


*B9qB«to  ^   .'aeaao 


-o  E»BBor.*B«iBSfl 


^  nj: 
nno 


nro.y  rj 


at  ^I 
Wxwna  eft>    -.I^nt^oo 

lo 

lo  ^msrfo  ^fe 
nefflr- 


ni   O 


-  oirri 
ertt    , 


rlc^n  . 


81 


no 


o  B 


belt  becomes  the  sane  as  that  of  the  steam;  quantities  of  juice  are  very 
apt  to  back  up  or  leal;  through  the  tubes  or  tube  sheets,  and  collecting 
in  the  condensed  uater,  return  to  the  boilers.  Under  such  circumstances 

•:.  ~  ,  0  i  .  .•-:•  •-•(.. 

the  feed  water  should  be  tested  for  sugar. 

The  other  method  of  injury  to  the  boilers,  by  chemical  means, 
depends  on  the  corrosion  of  tne  metal  by  the  decomposition  of  the  sugar 
into  acids.  The  process  and  extent  of  corrosion  depends  on  the  amount 
of  sugar  in  the  boiler,  on  the  steam  pressure,  the  temperature,  and 
the  duration  of  the  action.   The  higher  the  temperature  of  the  water, 
the  quicker  the  sugar  is  changed  to  acids.  In  most  boilers  used  for 
heating  purposes  only,  in  which  the  pressure  rarely  exceeds  2  atmos- 
pheres, the  sugar  is  destroyed  very  slowly.  At  6  atmospheres  (164°C.) 
the  action  is  very  rapid  and  the  acids  formed,  •  at  tack  the  iron  vigor- 
ously, causing  general  and  severe  corrosion.  The  small  amounts  of 
sugar  that  get  into  the  boiler  in  the  usual  run  of  the  work,  cannot 

I.  j, 

be  prevented.  To  prevent  any  in  jury  'from  them,  soda  should  be  added 
and  the  alkalinity  should  be  maintained  in  all  of  the  boilers.  Too 
high  an  alkalinity  is  not  permissible  on  account  of  foaming;  the 
alkalinity  should  be  suol-  that  10  com.  ,  1/10  normal  acid  neutralise 
100  com,,  of  boiler  crater.  (Indicator  —  Rosolic-acid).  If  the  alkalin- 
ity decreases  rapidly,  it  is  an  indication  of  the  presence  of  sugar, 
and  even  the  quantity  can  be  determined,  since  .0114  g.  sugar 


neutralize  1  com.,  of  l/io  normal  potash  solution,  or  2  kg.,  of  sugar  ..- 
win  neutralise  1  kg.,  of  sodium  carbonate.  It  is'  important  to  examine 
the  water  in  each  boiler,  for  one  is  apt  to  contain  more  sugar  than  an- 
other.  The  presence  of  sugar  is  shown  by  the  odor  of  the  steam,  and  • 
is  sometimes  noticeable'  in  the  color  of  the  water  and  by  the  presence 
of  scums.  A  dark  color  is  r.ot  harmful  providing  the  water  is  alkaline. 
A  layer  of  scale  is  a  definite  protection  against  the  action  of  sugar, 
but  this  protection  is  not  reliable  since  the  scale  is  liable  to  crack 

Off.  -•  3  '- 

i  *    *2    " 


YI9V  ores  eoii/t  to  ae-tJiJTiBi/p  tBtit  e<3  ease  arid-  aaaooecf  JIe<f 

0erfe  ecfuJ  ic   eecfi/J  9;tt  rifem  :ol  TO  {jy  ;foncf  oJ  *q* 

iei)rtU     .  ataliocf  ertt   oj-  nii/usi   ,--  ^sarsabnoo  erLt  nl 

,    -.  •  . 
f^.-^ji.   ;..«    •  .IBJ-/.-S  10/1  Jbetee-tf  so  jblutftfe  is^-sr  ieal 

•    '    ^, 

•  'aU&IiocPariJ'-  od   \-ir-ri  DC.  TO   9^- 

.  -  .  r        ."  ' 

lo  rrcli-xtepq;.;008.r?  sfid",  Y^  IsJen  snJ'  *2o  noiaoi-roo  e.iif..  no 

fU  no  RJMregel)  nolao^^roo  '10  .j-ned-x'd.^JbnB  C8800TC[  QriT,     ,  abiOB  oj-ni 

•  »          •' 
ffiheJ-e  orf*  ;np   ro;9liocf  eriJ-  ^Jt  -ZBSwe*  lo 

••&{&  "i'r!.  e'j.rJjBT^crr.rs.t  'out  -rerlsiri  eijT  •,  -.ndl'd-os  e 

.  A  -  j 

tro'St  J;9&y  .pisliacf  i,eoa  nl     .aJbios  qit  J&esnBrio  ei  issue  saJ- 

,-  • 
<j  erl^  rloirl^'  ni  "t\'Ino 


'•;'•'          '.     .'Jw>    *   -    ' 

uT^,  3  JA     .\rl^ol8  viev  Jbwfo^ee^  a±  ^aswa  eri^  ,  »  es-r 

'  ' 


t          .  , 

il  arti-  ;  d-OB.t  J'B  •  (JSoirrrol  sfiiDB  erij-\crrB.  JJIH^'I  ^ey  B± 


.-.        •    -  '"' 

'  '  ' 


ecf  v&lJJOtrfaif  Aboa   fiidfl^  ;.-o<i'2f'Y^-.'L-r-'J:"'Vn3  w.iovsici  oT\  .^^eJ-n 

i.    •       •  • 

'' 
lo 


ecf 


.. 
<5  1o  •  *-m|oopis  no..ercfiaGirrTeii  ',  .:          .. 

ildB  Lar^Qn.  Oj:.\£  ^.-aoo  01  "vffi.1^-  ;IGUO  so  JbluorlB  Y^ifjj 


Isliocf  '1o   *  .noo  001 

-..'  $  .,/-•     -,'••    •"'  ••: 

y  "lo  noi 


•  ;•  I-f.iv;  -r.o--.ir8'  *3-  ^110.;  son!  a   ,£s»ni;;T<ro-Je,b'"":9Cf  .nflo'-Y^I^nBJjp  erlJ1  neve 
-j.    iBsire  lo   ,  .^  a  to-  ,n'pitLr4:oe  rtecd-oij  -iBtrnon  ci\I  ^o"  f  .moo  I 
eo±niBX.9  ot  i--n3B^Toq^j;  'el  ^1    •  .e-tBirocfiBO.  fittri^oe  Tto,  V-S^  I   a'a 
-riB  nsri*  iBBi/8  .e^oin  r:.to>ftoo  ',o*  J-CJB  el  eno  tol*      eliocf  rtose  ,'ni  i; 


•;•/  i>nB  :>CSQ^E!  aril  •  lo  loBo  ort.j-  xfd'.-mcrie  e±''.4flgAre  1o  eonacaTti  erfT      . 

t..;,.  -.-  •    ••.-.•• 

eri#  r^cf  iiHB  TSJ-BT/-'  erfj  '1o  rrofoc  eri*  ni  feIclBeo±>on  saalJ'a.'npB  al 


8J:  -rscfBw  9;!*  ^niiivoici  Iir"5rrraBri  .tprreJ:  loloo  ^rrBJb"  A     .BinirOB  2o 
1o  noivfoB  erfi.  \tBniBSB  no.LJ*ooJ-oiq[.  ^inileii  B  B!,.  elspo  lo-  -reSjaX  A 
JO  ocr  elo-sll  "ffi  9lf?oa.9rf-t:.9ortia  sldB-tlsi  cfon  ei  noi-toe-to-ai  alilcf 


v     .     .     y.    .      .  f;.  v  '      -,'    •,  .110 

\    ,  ~  .      C      -  .—  •  -i  /«  "         ; 


.    • 


To  prevent  injury  to  the  boilers  from  sugar,  the  following 
recommendations  can  be  made: 

(1).  The  separation  of  the  vapors  fror.  the  evaporators,  and  examin- 
ation for  an gar  before  they  are  added  to  the  feed  water, 
particularly  after  any  loss  of  vacuum. 

(2).  Maintaining  a  definite  alkalinity  in  the  boiler  house,  by  the 

addition  of  soda  to  the  feed  water,  and  regular  investigation 
of  the  alkal inity  of  each  boiler . 

(3).  Cutting  out  of  service  immediately,  any  boiler  which  shoi7s  any 
of  the  conditions  of  (2),  or  when  the  water  becomes  dark  or 
carries  a  scum. 

(4).  Immediate  investigation  of  the  boiler,  the  moment  the  odor  or 
dark  color  occurs  in  the  water. 

(5).  Injecting  a  scale  forming  water  at  the  beginning  of  the  campaign 
in  order  to  form  a  light  layer  of  scale. 

( 6 ) .  The  evaporator  7/aters  are  not  to  be  used  at  the  beginning  of 
the  campaign  until  they  become  clear  and  uncolored. 

The  vapors  condensed  from  the  engines  contain  lubrication  oil, 
the  vegetable  or  animal  fats  of  which  are  changed  in  the  hot  boiler 
water  to  free  fatty  acids,  which  attack  the  iron,  in  consequence,  these 
oils  must  be  carefully  avoided.  With  this  end  in  view,  only  pure  mineral 
oils  should  be  used,  as  these  consist  only  of  hydro-carbons  and  do  not 
yield  acids.  But  even  these  oils  are  injurious,  in  large  quantities., 
because  they  are  apt  to  emear,  and  coining  in  contact  with  the  hot  sur- 
face of  the  boiler  tubee,  they  prevent  the  transfer  of  heat  and  cause  a 

• 

subsequent  overheating  of  the  tubes . 

To  prevent  any  possible  injury  from  oils,  separators  should 
be  used  to  remove  the  oil  from  the  condensed  steam.  Filters  to  serve 
the  same  purpose  are  not  very  successful.   The  cylinders  should  be 
oiled  with  as  little  material  as  practical,  in  order  to  carry  little 
oil  into  the  condensed  water.  The  layer  of  oil  in  the  scum,  besides 

- :  4   :  - 


snlwoliel  eri? 


-zntt.  oialiod  erf*  6J;  vi 


oT 


Jbnc 

±>oel  eri? 


•csl-lod 


errs 
'*o  aeo:C 


lo  no/  .;.'..         >B 

.IBS'&J  '"i^ 

.'  ZB<I 

'    '     • 


.(I) 


.(a) 


Ane   ,7?  siW-  04-  /.KI/OB  .' 

.V.  rfO££i    lo    V/±.n-        " 


-10- 


r:oJr'.7r  "*:e«!  led  ^nB-'-^IeBlJbeasHil  aoiviss,  lo 
Baaojy^<f  .  la^BT^  ^rf"  irsrivr  TO    f(S)  lo  enbi^ibnao-  erlj 

'  " 


srf*  rti  eiuooo 


eriJ  lo-  gnlnnisscf 
sninnisecf'' 


lo  leysl 

' 

scf-  o^  J-orr  a-ts" 


elsoa,  a 
s  aiol  o^  .iel>TO  nl 


arfT 


.(3-) 
.'(a) 


arilt 


'  ait* 


tllp  noi^BOlTcfi;!'  iilBJftoo'  aeitisne  art*  .'iio^l,  i)98ftabnoo 

•reliocf  ^ort-ert^'ni  fc&snsrfo  BIB  :  rit>ii{|?  ;lo  BCJ-B^  X'sciinB  no 

I     ..;•  * 

^rl*  ,eon9Lfp9artoo  ni   ,rtortt  eri*  X^B^B  rioiriw   ..albiOB  ;\**sl  oeil  o* 
Biarrln  o-njtj  Ylnd/^elv.  rr'I  "Jbn-e  did*  rl*i»  '•  '.J&eMbyfi  ^litrleiBO  ed  *8Uin 

'  '  .'  ,  "  '    '  '       *  •, 

-ton  oJb  'f>nB  anotfiso-OTJb^rf  lo  ylno-  .taienoo  ae»rt*  BB   fJ&9atf  ed  Jblirorfe  alio 


ni   ^ 


is  si±o 


Jori  e>r 

B    98I/BO    Jbn-B 


ni 


10 


10    9Ofll 


,el±6  ioit 


o* 


ad 


o  artT    • 

ni   t 

v 

iio  l 


tiJ  lo 

-•ysiia  ^jiove-Ej  oT 

.  --•',  • 

raoil.  £10  orl*  evodOTt  o*  Jb9BJJ  ed 

<V  ";>•  ; 
*on  QIB  eabqiuti  eisfia 

as  '/Bits*  era  9l**IJ  SB 

"  *  ' 


its  corrosive  action  on  the  boilers  is  very  apt  to  stop  up  the  valves 
anil  water  gauges.   To  prevent  this  difficulty,  a  bent  piece  of  rnetal 
is  inserted  in  the  drum,  in  order  to  bring  the  water  to  rest,  and 
afford  an  opportunity  to  remove  the  oil.  In  most  boiler  houses,  the 
high  pressure  boilers  with  pressure  of  6  to  8  atmospheres,  are  placed 
directly  next  to  the  low  pressure  boilers,  carrying  fron  2  to  3  atmos- 
pheres.  TThen  it  is  essential  to  alter  the  boiler  house,  the  high 
pressure  boilers  should  be  used  instead  of  the  low  pressure  boilers, 
and  the  high  pressure  only,  should  be  installed  nev?.  TCith  the  same 
quantity  of  coal,  about  the  same  amount  of  steam  is  iracle  under  6  - 
atmospheres  as  under  3,  for  the  difference  in  the  temperature  between 

» 

tie  flue  gasses  and  the  contents  of  the  boiler  are  only  about  20°  C. 
The  transfer  of  heat  is  not  much  greater  because  the  transmission 
coefficient  increases  at  higher  temperatures.   The  loss  of  heat  in  the 
flue  gasses  differ  very  little  in  either  case.  When  steam  is  reduced 
from  6  atmospheres  to  2  or  3,  there  is  very  little  heat  lost,  on  account 
of  the  superheating  of  the  steam.   There  are  no  advantages  to  be  obtain— 
ed  in  dividing  the  boilers  into  tsro  systems,  and  only  the  difficulties 
of  increased  care  .?r/q  trouble,  due  to  two  steam  lines.   A  battery  of 
boilers  under  one  pressure  can  be  fired  more  evenly  and  economically 
than  when  under  two  pressures.  Yflien  the  irregularities  in  the  steam 
consurri.pt ion, are  divided  over  a  series  of  boilers,  the  firing  does  not 
have  to  be  so  heavy,  nor  does  it  have  to  be  decreased  to  the  same  point 
as  when  using  low  pressure  systems.   In  high  pressure  systems,  the 
piping  should  all  be  covered  in  order  to  prevent  the  great  losses  of 
radiation.   Great  care  must  be  taken  of  the  boilers  after  the  campaign, 
since  they  are  used  only  2  or  3  months  every  year  and  are  cold,  the 
rest  of  the  time,  all  precautions  must  be  taken  to  prevent  rusting 
during  the  period  of  inactivity.   The  best  way  to  prevent  any  deterior- 


eovlcv  grief  cm  cjoje  od~  IqB  VTQV   ai   nial.ioo 

.  B  /^-iwolYttJfj  aiftt 
nc   ^ee-r  b'cf  leJ'Bw  drf-t'  grrxicf 
Dd  tB.on',nI     ,'jLJto 

(:."'• 

•oBlcr  SIB   ,  se.TOrfcraoci^fl  6  o.cf  &  'Id  '' 

•"•    s.. 


no  noitos  9v±oo*rroo 
oT      .  B  93^33  -reJ-Bw  £:IB 

ax 
fit'olla 


f  ;"ifirtfc  ertf  ni 


.     ri  erfj-  ,ft?airor:  isliocf  erii 

•    /i.  •   •  ••   _  ,  ,  •  V  • 

ol  arid-  'i'o.'.'.&Bed-ani 

sri.-ie  arf*'.  'rfoi^     ..  ^.9(1  Jbelle^eni  oo"  ^ 

gL          ..  :•     ^    ;     :.);:• 
L,-.»9.pB:H  el 

'•'         ;''";;t/>:  •'•;• 

9a'  •9^  .    •r^ 

i      .".-*:.    ^ 

.0     08l  -NtiroQ'p    ;Irto  .  3- 

'  -rit^ 
rf  10  CBOl,.^rlT;  . 


'^  vrol 

: 

itrrseae  •a±;/'*i.  n 

,       . 

.  acf  :Mtfbi£a:1o<3,&Iiocf 


.  i    3 

ffi'.^w 


wQ.  ''        £>;:.c  C 
si   tse*t  l 


ocf 

• 


si 

or;  o^s.i.e'^ 


rs  10.  .a  0 
-"io 


lo  70'  A"     .Bsnil  .-aao^-.  .ow^"  erf  '  sxrJb   ,slorJLroi^ 

•  ^  •  .  •!  •  .     ,  • 

'iiionooe  ^rjB/^-fneve  ^tor:  Jbeail  so"  HBC  .^v^asiq  eno 

s/f*  ni   09^xicIjjrjeT:<ii».9a:  .tariV/      -..aai/j'sa^rjqf  owt  teb'ru;  n»fl?7  n 
snxiJt'i.v  9>|*   ,eieXlOd',,;^o  eeiiea  B  lovo 
;O.AJ-  Oit  ^aQoaioeti*  ifecf.'  o^  evsii  J-r-  eeoj>  .ion  .,\'VJ3sri  oe  aa   OT  9VB;.C 

r 

,cns;teYB  o^aBSjKi  ilsiri  ni      .i^iiaJ'BYB  e.iusga'iQ;  "ivol  s^--fctr  neriw  KB 

'.g  ^»rfcr  J-«9yaT(i  oj-.t0js.xo  ni 
f.r  I    •-.as-'ia.Bieli.Qc'  &.i.t  ftb.,.iTe^ce  :^' 

o  OIB  >i>rtfi  ^:r,ov  v^sva  erLtrrbni  -JS-  -ro-  a"  vi-to'-' 

'^  -.v         -  j 

• 
v*  . 

—.  o£» 


«CB  varlcf  aute 


ation,  is  to  thoroughly  dysrtn  Mid  &T  the  boilers  and  keep  them  in 
tills  condition.  The  ashes,  soot  ai.i  all  the  outside  parts  as  well 
as  inner,  ohoulo.  be  heated  and  ventilated  to  thoroughly  dry  then.   A 
coating  of  tar  will  prevent  any  formation  of  rust,  bxit  the  value  of 
its  use  is  doubtful  and  soiaev/hat  dangerous,  since  volitile  and  inflar 
ibie  gaaaes  distill  from  it. 


•e  ir.jur 


.ntes 


li 

• 
•  -art*   : 

. 


'' 


On     %9J>e<*  etlT     . 
^ 


Jadwooe 


f. 
Iirt^dtoti^  al 

ll/i-eli  •  Bdbss 


CHAPTER  XXIV. 

1  H  I  k  LK  I-K.  LklL  I  <L  R  K 

Cf  all  the  different  kinds  of  line  kilns  used  in  sugar  fac- 
tories, the  best  are  those  which  are  charged  with  stone  and  coke 
at  the  top,  and  are  heated  without  any  preliminary  furnaces  or  gener- 
ator fires.   The  smallest  amount  of  fuel  is  used  in  the  Belgian  lei  Ins, 
but  these  are  only  successful  with  good  cokes  of  low  ash.   Generator 

Kilns  can  be  operated  rrith  cheap  fuel,  and  the  cost  of  running  the:.;  in 

C.   ..?Mch  *r>  qv.it e  s'r.".f  '•»;«*&  *>.;* 
as  low  as  that  of  t^e  Belgian  kilns.   A  properly  constructed  Kiln  i:rast 

yield  a  v;ell  burned  line  and  a  saturation  gas  rich  in  carbonic  acid. 

The  choice  of  the  line  stone  is  of  the  greatest  importance, 
but  cannot  be  based  entirely  on  the  chemical  analyses,  for  this  shovrs 
nothing  as  to  whether  the  stone  Till  burn  easily  or  hard  or  T/h ether  the 
foreign  substances  rill  have  an  injurious  effect.   The  stone  should 
be  chosen  for  its  visible  properties.,  such  as  its  structure,  and  the 
action  of  the  foreign  matter  should  be  judged  from  the  quantity  and 
distribution  in  the  stone.   A  large  ar.ount  of  impurities  are,  of  course, 
an  indication  of  a  poor  stone,  and  are  injurious  to  the  juices.  A  good 
test  of  the  quality  of  the  burnt  stone  is  shown  by  its  solubility  in  a 
Bp  solution  of  hydrochloric  acid.  Aluminum,  iron  and  manganese  alone 
are  not  injurious  to  the  lime,  but  iron  in  combination  ?rith  either  of 
the  above,  causes  the  stone  to  burn  poorly.   The  presence  of  sulphur 
in  either  tile  stone  of  the  fuel  is  apt  to  make  a  poorly  soluble  lime, 
or.  account  of  the  sulphur  forming  sulphates.   Alkalies  in  ever,  snail 
quantities  form  injin-io^.s  compounds.   The  composition  and  the  action  of 
the  impurities  depends  on  the  quantity  and  on  the  duration  and  temper- 
ature of  burning. 

The  burning  of  the  stone  to  line  is  a  dissociation  of  the  car- 
bonate of  lime  into  calcium  oxide  and  carbonic  acid  gas  and  depends  on 


.7  in.  w- 


:.?«  nj:  .teer  aniW.eniX  lo  nJ^nijC  /tne<X6'i<iiJ:,  girW  -IX.B 

\...erroJ9  i^i^r  ..^esierlo  eis  ;;olite  seor.'J  ols  Jeiea  ertf   ,'n 

•  '.'-#". 

'  '  •••  -^o  fiecsnii/i  .•^i.ani'.'tileig  ;/;:£  .t  ;joricf  iiv  •  ^e^JB^rf  ©rse 

•    •     •  '*         • 

Ie8  o.-lj  j;iM.l>e8fr..si   i9//i  ^tc  -tniroris  v8s|lJi'.i-B 
;ri8;6  7.ol  1o,  BS^OO  .003  :Icti:n  IilfeSeaooL'E 
:rlo.  ^soo  s.fft  rnB   .l9Lf'i  q;.s9flc  ;:,t:r;  I'-sJ'jB-coqc  90"  nsc  n 


•    nli^r  .b^omijBf'oo  Yliscjo.^     A  '  .anil;!  ri<3ir,l93  9£jj|»  ^c  ^.stlj1  SB'  vro.c 


.J?.to.B  oinocfiso  f.j  r:pj;i  .BBS  .Tci^eirjd-.oe  js  ..CTJI  e;..:il  Seniircf  II  ev:  .?   N 
,  oorr^tioi^i-'^es-tBO-j:^  --*  ^  e  i  .  erroa-a   9^11..  o-rii'  lo  eb|QfIo  erlT 
e^nrle  si;'"   io"i  ..^eaYlBns  iBO/.cerfe   srl^  no  viB-iij-na  00030'  ecf 
'.r.9;lT.'^7o  £iBn  10  Y-t4:R59  rroxrcr  Jlir  erro-ts  o:^~  'l 

••;?IrofUj.  9f[o,t.a..Qv'T.     .icet^Q  r^-oiiL^ni  :IB  ev^rf  III 

i  * 

eri,t-  .Vijr^  .9ii;^OinJ-fi..8.oi  UB  rlo.o-s   ,89±,ti9C{:o'iq  elolniv  cJJ:  "rOi  neeorio  sc; 

*"•  •       •."  "'      /...'••'    <•'  • 

ISTTB  yJ-x.*r;B:/p  eild;  .  (rrptcl  i^^jji,  oc'  .oljjfcno  To.t^niE  n^leiol  srlJ-  1o  ncicfojs     * 

iG.Je  orftf  ni  ri'C 
-Toocr  £  "10 

-    i  •  ••  ,.    . 

B  rri  /i^llfjjj-loa  £*i   \rci".  nrrortn.  e..t   efro?^   .trm/d  er(,t  'io  Y^ilBtfp'eiW   'io  fast 
9.i»o!j3-  enoriBgiiBC  fjna  RQ^J:  .J:ai£;rt±nayiA:     .I)io/3  ox-rolrfooi&^ti:  io  noliti/loa  ^3 

1o  -lail^ie  ii^ii?  noi.teni^oo  n±_  .norri  uijcr    ^cil  erlj  o>  ex/o^'-ii/^ni   jbri  evs 

•'•... 

..eon-sseiq.  /aaT      .YlTOoq  n-ULfo       •  sro^R   orit  easjfTBO  TSVOOB'  9riJ 
^BH  04-  ^C[j:V  8i"l9f/i  grfvl  "ro  sno>ta  9£W  Torl^ie  ni 

.  .  a(?,*i?riq[lj^B  snicriol  air.lcjIi/B  orit  1o  .fai/ooc/3  -TO 

'.•••••.'••'  ••  i  : 

QJE  9/i4  Jjn^..noi,:.i:aoqaoo  r,a'r     .s^rrfrocpioc  a'roi-'r.fj{;nx  mo1!  "aei^id 

-'i^-rrri^.t  irts  noi.isx'Ji?  a  sit  no'.bns  "cfitr.Bjjp  ec;*,.:;fo  e&noqel)  aeiji'inqnrf 
•:•'-••/--    :-;.;^    .  ,...-     ......  .ryiin-ujcf  "id 

•^sc.  cult  "ia.  j;ro.|:^.a±o.oRBiri  B  EU   sriiljoi-  snojr.  •orr.f  16  gnintajtf  o;iT 

OB  oi.~;odTBO  fi;:.e  eJbizo  rrajiolGO  o^nl  enri  • 


the  temperature  and  the  pressure  of  the  gas.   At  about  800  c.,  the 
decomposition  is  only  slight,  "but  becomes  more  active  at  900  .   At 
temperatures  below  the  point  of  decomposition,  or  at  a  dull  re:",  heat, 
the  burnt  lime  reabsorbs  carbon  dioxide  with  energy,  though  at  ordinary 
temperatures,  there  is  no  absorption  of  dry  carbon  dioxide.  This  is 
the  reason  for  a  rapid  withdrawal  of  the  gas  from  the  kiln.   For  the 
practical  work  in  the  Kiln,  the  stone  should  be  heated  to  1000°  C.,  in 
order  to  thoroughly  burn.   The  highest  average  temperature  should  not 

0 

exceed  12CO  to  1300  c.  which  is  quite  sufficient  to  thoroughly  burn 
even  large  pieces  of"  stone  in  a  short  while.  Higher  temper  a  tures  are 
to  be  avoided  on  account  of  the  danger  of  everburning.   Even  a  pure 
stone  heated  to  1600  c.,  for  5  or  6  hours,  will  remain  standing  in 
TTater  for  days  without  dissolving.  If  acid  impurities  are  contained 
in  the  rock,  the  sane  action  will  occur  at  lorer  temperatures  in  a 
shorter  time. 

The  size  of  the  Kiln  depends,  of  course,  on  the  amount  of  line 
to  be  produced  in  24  hours.  Where  the  line  can  be  bought  cheaper  than 
by  burning  at  the  factory,  the  kiln  should  be  no  larger  than  to  produce 
just  enotigh  gas  for  the  saturation.  To  burn  100  parts  of  stone  it 
talies  10  to  12  parts  of  coke,  in  consequence,  about  half  of  the  gas  is 

• 

developed  from  the  coke,  the  other  half  from  the  stone.   If  2/3  of  the 
gas  developed  is  utilised  in  the  saturation,  it  stands  to  reason  that 
1/3  more  lirce  can  be  carbonated  than  is  produced  in  the  kilns.   The 
size  of  the  kilns  depends,  too,  on  the  capacity  of  the  gao  pump.  The 

more  the  gas  is  drawn  from  the  kiln,  the  more  intense  -sill  be  the  heat, 
_•_  V 

and  the  higher  the  strata  of  maximum  temperature.   The  more  actively 

a^Xiln  is  worked,  the  easier  it  can  be  operated,  less  fuel  being  re- 
quired ti>  produce  a  larger  amount  of  line  and  gas.   The  zone  of  highest 
temperature  will  be...  larger  when  the  kiln  in  of  small  diameter.    The 

"   O   •  _ 

"""  «   *G   • 


•  ••  •"""•'  '  •  '  •  •'•""  •  "scf   '-       .TIT  .  "•:   v  .'-•':•"'    ••'     ' 

J5   *£/£xfj3  ,+A       em  art?  lo  ^'saetq  orfJ  JbnB  o?stf  lot 

tJr.-v/  c    •••'•.;•     t  fwq-wwL          ~  :r..:-  --•:••  p-  ^    -••;r.v--  .r:.  •*- 

is  «vi*G«  eioc:  BOKOCS*  torf  ,Jd&tIa 

.':.:    /      .  •  •'"   •::<?-.  ;./cV-  .-'••  : 

'  '20  >Traoo 


bi^>/?  .rf^ora-'  ..ife^e..  ^       ^txoi^n.ocf^o  scKQB^e-.  ps^I  crn^f  orf^ 
si  cMT    ..9\ix.otb  'podrcso  Y'^.'io  :  si  .^f^*.  '  nssrtfjs^agjraJ' 


io1  r. 

•  • ...      i  • .-. 


tserfeifi  .rt-aKf      ;;fe//o-: 


'    .  .      .  ^  :.  . 

'i'"tfe    PO-'Tp   g.!:   ;Ioiri-T.'      .0    "OOSI    o^    OOSI   £> 

"—  "•  -- 


•  .. 

s  se-cjr^^ocfmo*  lo^iH      .elirl      ^;;^  *  ''^  '   >  '  ^spelcf 

9-UJ-.-  a.nov.1!       .rr-'intcwfievo  lp  •:.---:^-?./'  a.iJ  lo  trtJLroocj  no  JboMovB  eo'  o^ 

?  '  .1  .     ;T  '3'.          f;  '  .  •:".     '  .  •..•':  •      f  - 


•ilBcrrioo's^B  Be'mWai  ^o«  -il     .sr.lvionatJ-  vtuori^i^  a\'Eb  not 


.6  3±..edfef££'x«*3G3  ?S»XTOI  jtc  ii;e        -iir 

.  9i,Ti,J   r:otiori8 

"to  .^iro;.;o  e.-f^  no   ,^e'i-!'oc.'  lo   .B-bnsqo. 
•iaqs^So   +r^iroo;.,ocfi!rtBo  a;       .eri* 


. 
or:  a?'  £Ir.jorfe  nlJt:I  erti-   .YTotosI  erf*  -t.G  snirrniuC"  \r<^ 

'-»i  -'r'  '-'.       '  ';'•  '.  •  "'•>;- 

*i  eno^a  'lo  nj-rjsq:  001  rr-ii-G   oT  '    .;:o.r..tj3-.r;;.?.3Q  eri^   10  1  BB?  risjjons  Jeufc 

••'•*      .  ,  -;.-        ';•:  .      .    "•"         .   •".    •••'-        •',..  •  :     •         :•::  i".    ;  ^c 
at  B«g  •9.'!.?-  lo  1£jSfI...tfwocfB   fs 

:  '  :          ..  ..,••-.  '••    ^  '  .*•  ••'    ":      •  •'         '-'-•       ..-     ty     •:•..'.    ':•   •    :•••-'".;    ^ 

I   lo  cAs  11.   .orro,*3  arfrf1.  rsq-^1  ;ilF>:I  -rbri^o  oru    .e^ioo  sii^  fifo-rl    iaciolgyofc      j 

'          j-   .ftoivtp-i;^^  er^  ni  ijeslll*w  ai  5e^olevei>  SBT? 
'  c/f"      .  ; 

ix       .anil;'  srWrii  rujD.'r^oicq:  at  n^r^  ret^frcoiBO  ©d  r;Bo  o;,ril  9ion  £  \l 
.  -so.  4..-       •;v^i:">;    ''    ••  .:;.:.:.;  -;-•-••    ;->;•••;•     ci    •;;•.•«    .>-(:;    -"i^ 

--^IcacijBc 

'  '  ' 


.  .  . 

.cTflert  ert*  ocf  Illr  eans.lHJ:  eio-  •>;;-  aotcl  rmB-Ub  ci   DCS  9-r^ 

'•'  '  •'      .     '1  "      '.  •--    '  ',    ;.  '       ^;;.-       .'-..-•>•,  •••*'<"$$ 

n:  orfT       .o-nr.tf.^aqiaej-  .••.t.r^^xjsn:  ''.to  e.tBi^a  sfid-  lorisirf  erlrf.  JJHB 


,-5iej%>  ??cf  iTico'-.tl  tcoigB^  sri*   ,i>oJCtco  riij:X  B 

- .  r  '-   •- 

!  .  '!..«•  •  *•"•" 

.>f!jS    Sllil     '10    .rni/o-i.-^     133X31    B 

'."'iQ.taujsJ:^  ,rlr.r_a  1c  ni   .tir  '  or! 5  .lor';-,   •isti^-t  "®^ 

~:   a   :- 


..  ,. 


actual  height  of  the  Kz'^n  shoul I  not  be  lees  than  10m.,  and  it  should 
be  the  distance  of  its  own  diameter  above  the  ground.  The  fire  zone 
most  lie  so  that  the  hot  gaaes  are  thoroughly  cooled  by  the  upper 
layers  of  stone,  before  going  to  the  pumps.  With  the  Belgian  Kilns, 
great  care  must  be  taker,  to  prevent  the  fire  zone  from  going  too  high 
or  too  low.  Beneath  the  fire  zone  there  iiust  be  sufficient  space 
for  the  lime  to  cool  off,  so  that  it  can  be  drawn  cold.   The  bottom  of 
the  Kiln  should  be  well  Trailed  and  the  draw  holes  should  be  tightly 
shut  with  doors,  in  order  'to  prevent  drafts  from  affecting  the  fire. 

Breaking  the  stone  in  snail  pieces  is  advantageous,  but  not 
at  all  essential,  and  should  be  omitted  where-  the  working  expenses  are 
high.   Chips  of  stone,  dust  and  dirt,  should  never  be  thrown  into  the 
Kiln,  for  with  Kilns  of  small  diameter,  they  clog  the  draft  and  even 
block  the  entire  Kiln.   The  coke  should  be  well  broken,  in  order  to 
insure  a  more  complete  burning  before  it  reaches  the  cooling  zone. 

The  burnt  lime  must  nut  be  drawn  too  seldom,  preferable  every 
4  hours,  in  order  to.  Keep  the  contents  of  the  Kiln  in  motion,  and  to 
prevent  the  line  from  remaining  in  the  fire  zone  too  long.   Several 
trials  have  been  made  to  obtain  a  continuous  drair,  in  the  kilns,  by 
mechanical  means,  such  as  are  used  in  the  bone-black  ovens.   The  hang- 
ing up  of  the  contents  in  the  kilns,  is  most  often  due  to  the  fusing 
of  the  mass  to  the  walls,  the  stone  arches  over  these  places  and  must 
be  -knocked  down  by  means  of  long  poles,  which  are  inserted  through  the 
draw  holes.  With  small  kilns,  the  stone  meshes  so  tightly  together 
that  it  takes  many  hours  to  get  it  down.   Immediately  after  drawing 
the- lime,  the  kiln  must  be  refilled.   The  refilling  must  be  done  as 
rapidly  as  possible,  in  order  to  prevent  the  dilution  of  the  gas.   The 
-frtone  and  coke  roust  be  evenly  distributed  when  filling. 

- :  3   :  - 


^^dRr;'  -..:•-•    '.. 


, 

*    "  . 

r. 


-:c-f£'i.  eaos  Rai 


^ 


,blor>, 


j  i*':is 


r;rio 


s:o  rri  „ 


.   .          aaf«i 
.  . 

••e  J?ns 
'leJii 


i;  . 


!3.o 


;J,  rl^lTT.  .TO!   , 


s<xoa;.  B,.  erorerLt 


sno 


*cr  ^enliX  Qds.tu. 
..-sneri  o-rfT      .  enavo 


^Jh  ^tfrtJi/riJtctrr.oo,  B^.^lB^cfo.^  oJbBC  rro^cf 
fii-.i>©sir..eiJ3..  BS-  ri 

•  • 


.-9U'r 


• 

i;)  ;:o?5:B  %cI 
.•taact.. 
-n 


86 


The  gas  drawn  from  the  Kiln  contains  the  gases  of  combustion, 
carbon  dioxide  from  the  stone  and  more  or  less  ash  fror:  the  fuel.   The 
temperature  varies  with  the  quantity  of  gas  and  the  height  of  the  fire 
zone.   An  excess  of  gas  should  be  avoided,  ir.  order  not  to  get  too 
high  a  temperature.  Vor  use  in  the  carbonation,  the  gases  oust  be 
cooled  and.  freed  from  injurious  constituents.   For  this  purpose,  a 
mechanical  washing  is  sufficient,  since  small  quantities  of  oxygen, 
carbon  monoxide,  and  sulphurous  acid  do  not  do  much  harm  and  need  not 
be  separated..   Too  snail  an  amount  of  air  in  the  Kiln,  is  apt  to  evolve 
an  unduly  large  amount  of  sulphur  dioxide ,  which  is  injurious  to  the 
juice.   This  difficulty  can  be  obviated  by  not  reducing  the  fire  zo-ne 
too  uuc2i,  and.  by  avoiding  the  heaping  of  the  coKe  in  piles.   The  gas 
washers  -hr.ve  only  to  cool  the  gas  and  to  remove  ash  and  products  of 
distillation.   They  are  cylindrical  tanlcs  of  iron,  wood  or  brici. 
w>en  only  a  small  amount  of  water  is  used,  the  iron  ir>  the  washers  in 
rapidly  attacked,  so  wood  and  briclv  are  often  considered  better.  Mont 
washer o  are  based  on  the  counter-current  principle,  in  which  the  descend-* 
irtg  water  comes  in  contact  with  the  upf lowing  gas,  the  current  of  which 
is  broKer.  by  baffle  plates  or  layers  of  coKe.   In  the  bottom  of  the 
washer,  a  layer  of  400  mm.  of  water  is  kept,  through  which  the  gas  is 
passer?..   But  since  considerable  carbon-dioxide  is  absorbed  by  the  water, 
as  little  a.B  possible  should  be  used.   The  water  is  regulated  30  that 
it  flows  from  the  washer,  both  hot  and  dirty.   The  gas  is  less  soluble 
in  hot  than  in  cold,  "rater.   The  gases  should  be  well  cooled  in  the 
upper  portion  of  the.  washer ,  in  contact  with  the  cold  water.   The  gas 
pump  ?rill  work  better  and  will  have  a  larger  capacity  with  cold  gas, 
if  for  no  other  reason  than  because  of  the  decreased  volume  of  the  gases. 

In  order  to  malce  the  operation  of  the  gas  pump  an  easy  as  poss- 
ible, the  auction  pipes  should  be  large,  in  order  to  prevent  loss  of 

- :  4  :-  •  ' 


lo  898BS  erlcf  onifivtnoo  rrli^srtt  :.:oiT:  rnrsifc  QJB^  eriT 

.•••--  r     •:  .     •  ,.-,  ••.»•• 

.-.ryrl  rfR.r-  8891-  10  9-tom  5ns  arroJa  *rfcf  riorr^  fM 

Jiv^lorr  wr*  -..Jbnfi  B.CT-  To-  "Jitrmjjp  sUt  ;.Jiv  r^i' 
.*  4f>r,  -oJ  £0.1  rer!io  nl    ..oabiovF  3d"  jM.yprle  OBS  "io  easo.re  rrA     .arros 

^  -  ,  -  .*'•,"• 

stf  JBLTJ  398)?^.  fln-t    .rorJ-prcrfTRO  srfc  '.'.!•  eew  rcoi     .stn^aieqKe.t  B 


-;p  lo  .selJ-.tJrisJL'p  li?.~:B  ecrria    .  trr^ci'ilire   si  snlrfesw 
r  .bson  :?ns  '  ;:TS^  p:o//.    ojb  .tor,      :  £>ioe  ejjo'mrlul-'J^  JHB   ,  oJbixorron  nocfiso 
evlov?   ocf  .tct.'?  el   »rrli;'  arl*  ni  'tis  IP  drrr          .IB  lljsna   ooT     .i 
c,t  Rrjolrrrj-tn  i.   ol  r:oi;-;r;    .  abixoiJ:  itrriqlur?  lo   jrrijo^.3  ^ 

v  .  .  ,.,*..  .  ,  .  •  •» 

ei.fi  Arf*  -ni'OirL^     .+o:;  TO'  Ao.tsivo'o'^c"  rr.<=-o  v^I.voi^'iii  ei.-I?      .eoi;;j; 
sriT      .  eelicr  ni   o>!of>--«rl^  'ic'  -':.J:::^eri  er'j-  "sni^iox'B  */;c"  .sne   ..-low.: 
e^cirioict  .r.-r:B  rfss  SVOZIBT  ot  .Mic  a".9:       .if  I  coo  o.^  '"Ino  '»vcrl  aisri 
.  A-ci  IQ  10  JJO.PV   ..noil   lo  CJ'XBJ   Is-r-ii.'rn.ri-jo  ei/>  V9."1T      .noJ:^B±Iid 

*  »    '         .* 

.  -:T/  sn^  r'J:  nc-ii  en*   ,I)enLr  si  10  iT!Lrc:jfi  HB:.; 

•  i  •  •  1^  •  . 

V.-r     .-re^J-oc  ;--?ier?iRr:or,  rej-'in  ^i/j  ^fcj-ia'  ':-np  >oor^r  oa    ,29% 
08  .     c-ffd"   floirlw  iii    .sl'ji 
o  .trreii^'C1  oricf   ,0:0^. 
"io  .,0^,00  erf.t  nJ. 
c  •"•?;  prl-t 
"  e.iJ-  -;c 
"*   oe 


'rf>J:rr  u*OGdrroo  nl 


riffj.^I  ':6'  •  ss  tBlrr 


"rf  r'ej[picT  ei 


Prcfe  ri   ^ 

l^7-ai  si   ie.lr 
''71  OR  asel  nl    r?Bs  <?'ivT     . 


-    erf?      .-;e.tj?T-  ;: 


flrl; 
'  ce 


ecrrtn  ti/'f      .. 


es 


eroll 


rri  r;/»n 


rl  llir 


rl*o  ort  i 
o  nl 


rri    t 


suction,  and  the  water  pressure  in  the  washer  should  be  ae  light  as 

•re  exp..  nsi-/i  ?  nan  ?.j;,v.- 
possible,   The  draft  in  the  suction  pipe  should  not  be  more  than  1  ra.  , 

of  water.   To  regulate  this  pressure,  the  washer  and  pumps  are  provid- 
ed with  upright  glass  tubes,  with  the  end  under  water.   These  tubes 
show  the  pressure  p.t  che  different  points,  and  the  loss  in  pressure 
between  the  rasher  and  the  pumps.   The  water  in  the  gauge  glass  between 

the  pump  and  the  trasher,  should  not  show  any  great  variation  in  pres- 

atn»at         15  .,  20  r/. 
sure.   It  is  not  advisable  to  allow  any  of  the  water  which  is  drawn 

fron  the  washer,  to  get  into  the  pump,  all  of  it  should  be  removed  in 

a  separator  or  trap. 

ossUTfi  is-  Icr.",  a  c"-!<»c';  VTU  /      ;  •j^rt*!"  *~  tht» 
The  gas  is  proportionately  rich  in  carbon  dioxide,  as  the 

fuel  and  excess  of  air  is  decreased.   In  a  kiln  which  uses  10$  of  coke, 
a  gas  can  be  developed  with  37$  of  carbon-dioxide  by  volume,  Trhile  with 
12$  of  coke,  under  the  same  conditions,  a  gas  of  only  35$  carbon-dioxide 
develops.    Many'  kilns  run  as  high  as  30  to  35$  carbon-dioxide,  but 
this  decreases  rapidly  after  filling,  and  only  runs  high  intermittently. 
A  percentage  of  25  to  30  is  considered  satisfactory  and  is  what  is 
usually  obtained  from  generator  firing.   It  is  generally  stated  that  a 
gas  that  is  too  rich  in  carbon-dioxids,  carbonates  more  slowly  than  one 
of  25  to  30$.   Thougv  •'  :  is  considered  wise  to  thoroughly  probe  kiln 
problems,  it  is  really  best  to  run  them  with  as  little  alteration  as 
Possible.   Too  great  an  excess  of  carbon-dioxide  can  be  remedied  by 
providing  ventilation  on  the  suction  pipe. 


The  sulphurous  acid  which  is  used  after  carbon  dioxide,  to 
saturate  the  thir.  juice,  is  prepared  by  burning  sulphur  in  properly 
constructed  stoves,  or  is  else  used  in  the  fluid  forra  in  iron  containers, 

-  :  5  :  - 


BB  -trig!;!  RS  R^  Fuiroiia  asfta'a*  e'fftr  :-T?±  ^^ttfefes-tf?  'isJjsvr  f»rid-  'fin*  '.hdx.fot/8 

.:.«       ..  '  .      ;    .  •'•  •  •'••'  *5  "'*''.  ;!•'•" 

,  .a  I   nBritf  QTOgi  ed  to-fi  'JbliKftfe  'sq'ra:  ffolcfoirtsi  :eifr  n£  ''JlBrt  •  Velcfi's'eocr 

.  ;:..     .,  -v  ''f  •   •;•  a     •  -•        '•*  • 

-Li  eifi  eqairq  aras  isffsew  'b-rfJ-  >  e-ra!;a«*.'tg  :ei:rto  'Q^BiL^ai  o*     '^©itBr  io 

aecfi/t     ?>8er[T      .is^jsw  lej^Uir  M'e*  eef£  rfifiw  .-/aecJrr^   ftftirXs  'J^JJrtBiri*Mriir  .be 

•   fit   asol  erS*  baa   ,a*-*io.q[  ^fisrtt'^li  art;    j'^i  eijjfeae-rq  e'ri*  worla 

»  Big  93^"sa  eri;t  nx  f^Js*  f-rff    •:S:imifq[  srij  fchB  lertsfiv  eri*  nesw^ecf 

-a*-  .TOi-tBi^ev  ^jaeT5  YnA^oriB   ton  ixEi/orfB    f-rerfafiTr  sri^  Jbnjs  qna/q;  arti 

nri-if>  B;   .-ioirf^  ietf?w  srf*  to  Y-^B  tJol'lB  6;T  oIcfBBTVJbB   ton  el   .il-     .sit/a 

^evof«9T  ocf  JblroriB  ,fl   lo  HB   /<jnu>q;  ?&   o*rfi   .t»s  o'* 

.'ijerfj-  .16 
.....    .) 

r^s   ,oj&i:xoil)  nocf'Tso  rrx  rfo-i'i  Yle^enoid-ioqcici'  si   BBS'  9riT 

,e$or          'oi  aeeu  ^oirfw  aDitf  B'  nl      .reBffeisai)  si  lis'  lo  aesoxe 
rfcr  -   ,«2irlov  Y^  '  ^fci'xoii-rr'od'iBvO  "io  ^Tol  •  n,tlv:  fc9Cj;pl9vo£>  scf  rise'  ass  B 

abl.  ;S  Yliro  jo  gjs§  B   .sHolci'iiiiioo  earse  sri^  id_>njj  .ojfoo  lo 


••-procfteo  cs-2S'.  o,f  OS-B'B  '  rfsiri  B'B  rart 


^'iejiii  rfglri  sruji  vlucy  MB   .  sniili'i  leJ-^B 
ai   .+  f3ifw  8i  ;;HB  Yiotos,T8iJ'.i:,3  ^e'reiiahoo  ai   05   o.t  as  lo  ©SBJ-nsoToq  A 


no  riBrtcf  Yl;-'olB  eio;:;  Be*firr.ocfi&o    f  e_ojxoi£i~nocf'xso  :;i  'dGii  oocf  a± 

nliir  acfoTti  \-Iflsi/QiOfI*  'otf  .oexw  Le-rs.ti&.-oo  ei   >•.      --"siforfT     .c^OS  'od-   3S 
as  noi,t  file  ,11s.  elcd-il  .SB  Ti^J:w''rlwio   nir-r  o;t  "jRScf"  \*IlB9i''8i"  ^i 
\3  fcoj  t  ^c'--  freo  9JMxal;;fc-,rrQcfi!s'o  :t6  aesoxe  n£:  d-sets  'ooT 

ejj.e  arij  no  rroiJ-'Slid'nav  gnx^ivo-rq; 


1-1  £  M.  £.''&  I  j  E  •£• 
o*    fo|)J:xoi.E>  nocfiBo  •  ie^l£  .beorv-oi   rfoirlr  /lios  SL'O'n/rftjius  orfT 

:aqpiq  nl  i.c/rlqli/n  sni-rf-itfa  -jcf  J^siB'qfe'ril  al'-  .9olL'(;  niflif  arid-  e 
or-  noai   r;J:  L:^O!  Jbli/Il  »rt^----?r.:  ^^air  oela  si  'TO   ,  oato^e  Jbs 


Fluid  sulphurous  acid  is  somewhat  more  expensive  than  that 
obtained  by  burning,  but  it  has  many  advantages,  particularly  where 
small  amounts  are  used,  and  it  is  desirable  to  regulate  the  exact 
amount  of  gas.  The  gas  is  evolved  from  the  container  by  passing  a 
stream  of  cold  water  over  it;  this  supplies  a  sufficient  heat  to  boil 

a  liquid  acid.   The  liquid  keeps  the  same  temperature  and  about  the 

0 
same  pressure, (approximately  3  atmospheres,  at  15  -  20  c).   The 

amount  of  acid  entering"  the  juice  can  then  be  easily  regulated.  In 

order  to  prevent  any  *  .ice  froiu  getting  back  into  the  container,  wlien 

.  .  ,.  „  -~/*,,=   ••-•,.•!)""  i*  i'!^.'- r. ' nt* .  •:•«;•  '"-•':;!*•  urte  oi'--n. ';. - 
it  is  empty  and  the  pressure  is  lor/,  a  check  valve  is  inserted  on  the 

Pressure  line. 

The  acid  developed  in  the  burning  of  sulphur  is  apt  to  vary 
considerable  with  the  grade  and  quality  of  the  compound  used  in  the 
stove  and  muot  be  carefully  watched  before  going  to  the  saturation. 
The  sulphur  atoves  must  be  so  placed  that  they  cannot  be  molested  b3r 
workmen,  and  so  that  leaks  will  not  be  too  annoying.  Care  must  be 
taken  that  the  sulphur  does  not  sublime  on  the  pipes  over  the  otovea, 
or  into  the  juice  which  it  would  seriously  injure. 


**>* 


*  •" 

,t  .>d      . 
•          ^Rs.tomi/8 


'elrlt     ll 


'     -  ax  >fl 

.:^nlir;.o-i  Xilnse 
^noo  9^   o^ni 

o^ieeni  si   e 


HBO  eo 
;:OBO  ^±^05 
.fo^'c   s    »troj:   RJ: 


B  cc  iL-rrs  nirt'L^x'  err*  :U 

^nir 
T  ort^   ct  sotoji  SIO^OG  :-eri 


to 


W 


Govern 

Wo 

.  srltl 
OB  erfT 


si 


er 


n  I^HB 


•:-         - 
erf^  rrevo 


s  06*  erf  ^on  III- 
ro,  D 


*  . 


CHAPTER  XXV. 

HEAT  LOSSES  DURING  THE  WORK. 

l?ith  the  great  variations  and  difficulties  of  a  sugar  factory, 
it  is  almost  impossible  to  obtain  a  correct  balance  of  the  heat  con- 
ditions.  It  is  of  the  greatest  importance  to  utilise  as  ranch  of  the 
heat  in  the  steair.  fron  the  boilers  ao  possible,  for  a  sugar  factory- 
utilises  more  of  its  steam  for  heating  purposes  than  for  poorer.   For 
mechanical  work,  only  1  to  2  percent  of  the  heat  in  the  steam  is  util- 
ized. After  this  small  amount  in  utilised,  the  rest  of  it  nust  be 
turned  to  good  account  in  heating,  to  ;r.aXe  use  of  all  the  heat  in  the 
fuel.   In  all  the  operations  in  the  factory,  in  which  steam  is  used, 
such  as  evaporation,  boiling,  and  reheating,  no  heat  is  really  lost  and 
in  nost  instances  is  available  for  further  '?orlt. 

The  heat  losses  can  be  divided  into  three  classes. 

1.  Heat  losses  in  the  boiler  house. 

2.  Heat  losses  i?  the  steam  by  condensatior,  in  the  pipes. 

3 .  General  losses . 

The  heat  balance  can  be  determined  ^ith  certainty  in  regard 
to  the  lot. ,  and  2nd. ,  conditions  only. 

Keat  lO3seo_  in  the  boiler  house.   With  good  and  properly 
constructed  apparatus,  only  from  60  to  75;o  of  the  calorific  value  of 
the  fuel  is  obtained  in  the  steam,  the  rest  of  the  heat   is  lost  in 
the  flue  gasses,  and  through  radiation.   These  lessen  can  be  readily 
and  accurately  det-er  ruined. 

Heat  losses  in  the  steaii.  The  steam  developed  in  the  boilers 
is  utilized  in  the  cylinders  of  the  engines,  and  for  heating  purposes, 
in  this  ray  there  are  tvro  means  of  loss  of  heat, —  radiation,  and  con- 
densation, both  through  the  vralls  of  the  pipes  and  cylinders,  and  in 
the  rork  done  in  the  engines. 


. 


,-    .   •./•  •  -- 

T    .MT?:  " 


;.?r1'  •          :  ;Mi^;.?;m  \  N 


i.  •/:!  3 


-.Ar-  /.       ;-•-  . 
**/  -er  ..T-t: 

-  '.> 


'^.'^•wiil.^.ru 


.     ,  . 

•    'Hi  ri«>"iO    !NJL.":".ft^&" 


.  If»J/l 


r^;='--- 


y.**  rfi  •?ift-a'-l.'\^; 


The  amount  of  heat  lost  in  the  pipes  depends  on  many  conditions, 
principally  the  length,  of  the  pipe,  the  quality  of  the  insulation,  and 
the  temperature  differences  between  the  steam  and  air.  To  decrease  these 
losses,  the  piping  should  be  as  short  as  possible  and  should  be  covered 
with  good  insulating  material.  The  steam  should  be  superheated,  because 
superheated  stean,  on  account  of  the  greater  differences  in  temperatures, 
loses  less  heat  on  the  walls  of  the  piping  than  wet  stean.   Superheated 
stean  remains  stable  as  long  as  it  is  overheated,  just  as  hot  air,  and 
Is  like  it,  a  poor  medium  for  the  transfer  of  heat. 

The  cylinders  of  the  engines  which  cannot  be  well  insulated, 
are  the  source  of  a  greater  loss  of  heat  than  well  covered  pipes,  and 
the  whirling  movement  of  the  steam  in  the  cylinder,  is  the  cause  of 
extra  loss.  The  amount  of  heat  used  in  the  mechanical  work,  can  be  read- 
ily calQulated,  on  the  bases  of  the  mechanical  equivalent  of  heat, 
which  is  424  mkg.  ,  which  is  equivalent  to  1  calorie.    1  H.P.  in  the 
steam  cylinders  is  figured  at  11.80  kg.,  of  condensed  stear.  per  hour, 
The  steam  performs  mechanical  worK  by  expansion  and  pressure  on  the 
piston.   There  are  no  heat  losses  directly  due  to  this  work,  for  the 
heat  energy  necessary  to  accomplish  work  in  one  place,  is  immediately 
taken  up  in  another.   The  entire  amount  of  heat  taken  into  the  cylinder 
oan  be  wholly  accounted  for  in  the  amount  lost  in  cooling,  that  utilized 
in  mechanical  work  and  in  the  remaining  heat  of  the  exhaust  steam.  Exper- 
iments have  shown  that  in -factories  with  a  great  number  of  engines  and 
long  steam  piping,  only  15$  of  the  heat  in  the  steam  is  utilised  in  the 
machinery.   ?>  1/2  ffo  of  this  is  used  in  the  performance  of  mechanical 
motion,  2^  is  loot  in  the  cylinder  by  cooling  and  the  remaining  10$  is 
lost  through  condensation,  both  directly  and  in  the  exhaust  steam.  The 
amount  of  steam  lost  in  transmission  from  the  boiler  to  the  engine  in 
short  distances  is  probably  not  more  than  5$.  Assuming  that  1/2  of 

— '  ?  *  — 


j    ' 

•^•t*1*^  "^     '"-•sW 
\  98 so TOP*  of  •  V-TiiB  s.ns  ,.:/> fi.f n, _ e 
:<MTCK:    • 


..i 
^  rtOil-^qira  -;ric  .s&o.4p 

*  "•  •  '  • 


..-  - 


,   '     -'•'  U 


r  ," 


"r? 


• 


.  • . 

' '- 'i!'  '•}•;<' 
<~  *  '  •  '•  •' 

Tto  ^eiTBO  silJ"  B^x  »?f0bnxl'v'    rj'*^    •  ^.  ~scu) 

?>^<.i?.      ,;{:v^*   f-pc ".":;-_  i.O'?'.;      /-*-_f" 


the  steam  is  utilized  in  the  engines  at  full  pressure,  and  the  other 
1/2  goes  directly  to  the  apparatus,  the  heat  losses  on  the  way  are 
about  10^  of  the  total  heat  taKen  up  in  the  boiler.  Many  attempts  have 
been  made  to  decrease  these  losses,  but  no  means  have  been  yet  attained 
which  yield  pecuniary  gains. 

The  old  full  pressure  engines  are  being  replaced  with  modern 
expansion  engines.   It  is  clear  though  that  such  installations  do  not 
materially  decrease  the  heat  losses  in  the  development  of  the  power, 
and  the  sane  amount  of  heat  must  be  utilised  to  do  the  actual  worlt, 
hence,  only  the  radiation  losses  can  be  decreased.  This  can  only  be 
done  by  shortening  and  simplifying  the  piping  and  replacing  the  srall 
machines  with  large  ones.   V/hether  or  not  centralizing  the  power  in  this 
manner  will  pay,  is  a  question  that  must  be  carefully  considered  in  eao-Ti 
case.  With  new  installations,  all  these  conditions  should  be  fulfilled. 
But  the  installation  of  a  single  central  machine,  to  drive  all  the  pumps 
and  transmit  all  power  Is  not  advisable,  on  account  of  the  high  cost  of 
installing  and  the  greater  certainty  of  worK.  when  using  a  number  of 
grail  machines.   The  reliability  of  machinery  is  a  most  important  con- 
sideration in  a  sugar  factory.   Every  stoppage  causes  great  losses  by 
increasing  the  cost  of  production  and  maintenance,  and  causes  at  the 
sane  time,  su^ar  losses  in  the  beets. 

The  installation  of  new  machinery  is  not  to  be  recommended 
unless  the  old  machinery  produces  more  exhaust  steam  than  can  be  utiliz- 
ed in  the  evaporators.  In  such  cases,  a  certain  amount  of  centralizing 
should  be  done,  and  a  sufficient  number  of  cylinders  should  be  con- 
densed into  one,  in  order  to  decrease  the  amount  of  exhaust  steam.   The 
consumption  of  steam  in  the  cs^linders,  should  be  reduced  so  that  they 
produce  only  sxrfficient  exhaust  steam  for  the  evaporators-.   All  the 
engines  should  be  properly  adjusted  and  frequently  and  carefully  tested 
with  indicators.    Most  of  the  exhaust  steam  can  be  utilized  in  the 

*       *T        • 

.  "~  -    O    •  "~ 


arlt  n 


erari 

•:*  J: 


\t« 


-*4r 
<'.. 
.  T?W  <"•••'.     Bitt    3l 


nfltt   8. 


' 


Tfc     Off 


t ', 

•i;  90  nco  >^>/a.i 


reheaters  and  evaporators,  particularly  when  expanded  to  3/4  atmos- 
phere*  In  factories  with  xsuch  exhaust  steam,  the  triple  effect  evap- 
orators should  be  replaced  by  quadruple  effects,  in  which  the  first  body 
is  used  for  a  preheater.  The  cost  of  fuel  can  be  readily  decreased  by 
methods  of  this  kind,  but  care  must  be  taken  in  altering  one  station, 
not  to  hinder  the  work  of  another,  for  example,  the  centralisation  of 
machinery  is  very  apt  to  necessitate  a  change  in  the  boiler  house,  and 
cause  losses  of  steam  in  other  places,  without  decreasing  the  amount  of 
oxhaust  steam. 

The  practice  of  superheating  steam,  which  gives  very  good 
results  in  most  industries,  is  not  satisfactory  in  beet  sugar  factor- 
ies, except  under  the  unusual  conditions  of  too  great  an  amount  of 
exhaust  steam.   This  condition  is  not  net  with  in  properly  constructed 
sugar  houses.   Superheating  steam  is  of  much  importance  in  decreasing 
the  condensation  losses  in  the  piping  and  cylinders.  The  superheating 
can  be  done  v;ith  advantage  with  the  flue  gases  when  these  are  sufficient- 
ly high,  but  they  are  as  a  rule  only  250  r-  300°  C.,  which  is  too  low  to 
superheat  the  steam  properly.  The  superheating  apparatus,  should  be 
placed  at  the  rear  of  the  fire  box,  where  the  gases  have  a  temperature 
of  500  •  600°c.   Numerical  data  on  the  advantages  of  superheating  steam 
in  sugar  factories  is  lacking,  and  it  is  doubtful  if  such  installations 
are  economical,  on  account  of  the  high  costs  of  installation  and  repairs, 
and  the  high  maintenance  and  severe  deterioration  between  campaigns. 
Superheated  steam,has  besides,  many  difficulties,  the  cylinders  have  to 
be  freely  lubricated  with  expensive  oils,  and  the  design  of  the  machin- 
ery has  to  be  well  adapted  to  the  high  pressure  work.   In  sugar  manufac- 
tvjre,  only  the  oteani  for  the  engines  can  be  superheated;  that  used  for 
heating  purposes  must  never  be  so  treated. 

-:  4  :- 


•;• . '.'  .          ..     .  •  ~  £r ;    £  o .. , '.. '-" 

.'*.         ""''^'J"! 

^fcrrT^  '          i'.B^.'a   jrnjji<i1xe  rfr.jxi 


i          .'.  p 

<  >•        •  -f  r 


v  -leftlocf  '?»At;  ;..t'-:oy-.ntft  5?v    ij:  :^- 


I9tF-8  ll        ^J? 


*riwaB^S  o  »r*u,v»*!?u 

^^  ..  •-'        •    /..        't»      *  .  '., 

snco-.yrt^r^  :";f<  ^^.'^    w  ai    iot.tfJEMioo  .  BijflC   '.,.: 

-^h   XT-    ^  je^'-r^iitfj  .    - 

'  •'    '    ' 


•*'  - 

-.Tlir 

'i   ert*  ;^lr 


.        . 
,.i-  '.''"' 


ej 


c^^ 


a 


. 
ft%i-i  ^W  lo  |fitn>ooa 


j. 


v- 
or.",,,  :.^^n  -irLl 


general  Heat  LoBgeg .  The  heat  in  the  steam  and  other  mater- 
ial is  utilized,  when  there  is  enough  of  it  to  reheat  water,  juice,  etc. , 
but  with  every  transfer  of  heat,  there  is  a  decrease  in  temperature 
and  a  loss  of  energy.  The  quadruple  effect  evaporator  is  the  only 
practical  apparatus  for  heating  purposes.  It  is  impossible  to  utilise 
vapor  or  liquids  for  evaporation,  below  a  temperature  of  70°c.,  and  for 
heating;  below  50  -60  c.   In  the  latter  case,  only  very  snail  amounts 
of  heat  are  available,  and  then  only  with  liquids  very  much  colder  than 
the  heating  medium.   In  consequence,  all  quantities  of  heat  which  are 
below  these  temperature  limits,  should  be  looked  upon  as  lost.  They 
can  be  calculated  from  the  waste  waters  and  waste  products  of  the  fac- 
tory, by  noting  the  weights  of  these  products  and  figuring  accordingly. 
It  is  impossible  to  calculate  the  amount  of. heat  lost  in  cooling,  in 
the  various  types  of  apparatus,  such  as  Juice  tanks,  piping  etc.,  and 
in  the  vapors,  jxiices  and  waters  etc.,  nor  can  one  estimate  the  amount 
lost  in  the  steam  in  heating  the  saturation  and  steaming  out  apparatus 
and  centrifugals,  and  through  dilution  of  liquids. 

An  approximate  calculation,  (See  appendix  2.)  shows  that  of 
the  heating  units  remaining  in  the  steam  after  deducting  the  losses 
in  the  steam  pipes  and  engines,  about  2/3  rds,  ,  are  lost  in  the  conden- 
ser water,  the  Traste  waters  of  the  diffusion  battery  and  filter  presses, 
and  in  the  excess  vapors  of  the  factory.  The  remaining  1/3  rd. ,  of  heat 
units  are  not  directly  determinable.  The  importance  of  decreasing  the 
cooling  losses,  and  losses  by  escaping  steam,  is  very  apparent,  and  all 
possible  precautions  should  be  taken  to  prevent  such  wastes. 


<*r*  ^ 

a*  -*I- 


K 


' 


X&Ol          \ 

toa-       i*; 


S  ft 


1*-  :  -r 

* 

•»«  ^-^ 

f>a  *'  '-f*fll  -^^  •?J8;:- 

*. 


.  -tin  ^.:i^'3*a  ftfrfl- 


•• 


«* 


* 


,  i     7n 

- 

IvO 

-+o  f»r£f:->     ...:  - 

'  '^>n  ^^ 

:.vt>?fc 


v  r-  rvT  -  n  i  wn^i  3ii«-     -yi 


,         ',r'  .:  I 


CHAPTER  XXVI. 

THE  SUPERVISION  OF_  1!^  /ORK  ANT  TTiE  DETERMINATION  C>F  THE  LOSS  _OF  SUGAR . 
A  description  of  the  methods  for  the  chemical  control  of  the 

factory,  is  not  within  the  scope  of  this  boot;  but  the  importance  of 
a  correct  and  careful  chemical  control,  cannot  be  too  highly  estimated. 
The  control  should  be  maintained  day  and  night,  but  the  investigations 
should  be  clone  at  night.  TChen  a  chemical  control  is  established  in  a 
factory,  total  reliance  must  not  be  placed  on  it,  for  in  practical  -/ork, 
the  quality  of  the  juice  mist  be  noted  irrespectively  of  the  chemical 
analyses,  for  the  latter  are  always  tardy  indications  of  difficulties. 
The  practical  care  of  the  factory  cannot  be  followed  along  any  general 
rules.  A  great  many  outward  signs  will  show,  immediately,  any  abnormal 
work.   The  results  of  chemical  investigations,  depend  on  the  methods  of 
research,  and  many  apparent  mistakes  in  the  work,  according  to  the  chera- 
ical  tests,  are  due  wholly  to  the  method  in  which  the  tests  are  made, 
or  to  the  lack  of  a  sufficient  number  of  tests  to  make  a  correct  average. 
The  work  of  the  chemist  should  ..ot  be  confined  to  the  laboratory;  as 
much  time  as  he  can  spare  should  be  devoted  to  the  factory  experiment- 
ing with  processes,  but  these  should  be  overseen  personally  in  order  to 
insure  their  correctness.   Superintendents  and  chemists,  if  not  combined 
in  one  man,  must  work  hand  in  hand.   Clear  and  correct  conclusions  must 
bo  drawn  from  the  chemical  work.  The  value  of  chemical  control  must  be 
not  only  in  noting  mistakes,  but  being  able  to  correct  them. 

The  investigations  made  in  the  laboratory  to  explain  any  of 
the  difficulties  of  the  work,  must  be  done  with  the  greatest  of  care, 
under  precisely  the  same  conditions  as  exist  in  the  house,  otherwise 

the  results  are -useless  for  practical  work,  even  harmful,  since  they 
lead  to  lirrong  conclusions.   Much  of  the  false  representation  of  the 


•  ~  v  v. 


r       :£>Of  f^c 

Jfo«  cf-...e  f  list-  IG  -VTOCB  .A.r?. 


V:.  iif^i'.^.'    bfifrA'fll)     ^Hta  Mi(0i 

a.r.  .-,  .•-i^r.':\  B_j^iiVi?_^  .; 

c»:t.  •>•?-,-.  a^.riaq^.l'i^o.f 

.  .i  .  •     -i 

ri.-t  '.-'m  -';  I.c^ffj  J    ^.i«nrri        *oa.  s 

m.  :Ci£  V'-'i*-     ••?>:"  *'-i;     ''V'     ^-'^^-t 

r;  -^vroi-c.-  ;>r>^  co  \"3;o 

-•9.tB.     i.:-.         -r0-     ^£;      8^-j  •  ...,;.- 

>    ..I  '.-•./ 

nc-.'-Jbr.D-i'o  tstfio^4c^j..t&e.v.~i.  rooj.^; 

Pi/lljb^OOW     .rtllOTT;  3fi-t   :at  Vf! 

GJ8OJ  ^:-,~-  IA-I  /.^.-  j^OflcQi? 


"• 

ec      x^^c^. 

"•.'.  •      •-  .f  -r       -,      _.-. 

tci«!r::»«.   .         gj.  •ti'-.'.r^"'  Xf.  eiit 

•>i'..i**»ro:r>  Hs?»r:,_^e'^r;.     ^     4  -g        n^ 

-iv--          .  .„.  .--l.u  /id 


i"'-^.  c.,,.   .  ..p^:'V.:      ^*( 


"•*       "•'  ••;'/!>  !   .-_.';. 


k  of  one  factory,  in  comparison  tfith  another,  is  due  to.  the  unre- 
liability of  the  investigations,  and  further,  results  of  past  years 
cannot  be  compared  f7ith  those  of  today  on  account  of  the  change  in 
methods. 

The  other  extreme,  of  laying  all  the  difficulty  of  the  work 
to  the  quality  of  the  beets,  is  of  course  unwarranted.  It  is  true 
-chat  beets  vary  in  different  campaigns,  and  even  at  different  times 
during  the  same  campaign,  but  in  general,  beets  work  enough  the  same 
for  a  factory  to  ?rork  to  its  capacity,  unless  the  beets  are  badly 
rotted,  frozen,  or  otherwise  injured.  In  many  cases  the  quality  of 
the  beets  have  nothing  to  do  with  the  difficulties  of  the  work,  which 
can  be  attributed  to  other  causes  entirely.  The  difficulties  at  the 
beginning  of  the  campaign  are  not  so  often  due  to  poor,  and  unripe  beets, 
as  to  the  mistakes  of  the  untutored  workmen.  The  most  important  part 
of  the  chemical  control,  lies  in  determining  the  loss  of  sugar.   The 
difference  between  the  amount  of  sugar  in  the  beets  and  that  derived 
from  the  fillmass  is  the  total  amount  of  sugar  lost  in  manufacture. 
tThen  the  weight  and  the  polarization  are  determined  directly,  this 
loss  is  usually  higher  than  the  sum  of  the  losses  in  the  waste  products. 
In  consequence,  one  has  to  distinguish  between  the  determinable  and 
undeterminable  losses. 

To  determine  tho  amount  of  sugar  entering  the  house,  the  beets 
have  to  be  accurately  weighed  and  the  average  sugar  content  carefully 
determined.   In  countries  where  factories  do  not  weigh  their  beets,  the 
amount  is  determined  indirectly,  by  the  number  of  diffusion  cells,  or 
by  the  weight  of  the  diffusion  juice.   ¥ith  this  method,  there  axe  no 
undeterminable  losses  in  obtaining  the  juice,  so  that  the  amount  of 
sugar  produced,  plus  that  in  the  waste  product,  is  considered  the 

- 

total  amount  of  sugar  in  the  beets.  No  degree  of  precision  can  be  ob- 
tained by  this  method,  and  it  is  remarkable  that  in  the  sugar  industry, 


.-_,       . 

.•.'••'    . 


.-t  '    «•(  >t*  *v  \.';      ••;•  '          •-.-/•-<•...'        ;-~:~\          •      ~i*''~ 


•••   st-QSf  :  1-1 


V  •-*+*•  ,•••          • 

•»  ^j.  > 


" 


jr  v^-t^ 


'.J  +/••'    C.<f     r'B 

•rl.-t',.     •:-';' 


>   -  • . 


•  fiT;  5  o . 


.    I 


•  ..v 


' 


in  which  so  much  importance  is  attached  to  the  chemical  control,  that 
the  small  costs  for  this  important  data  should  be  neglected. 

The  amount  of  sugar  in  the  coseettes  should  be  determined  by 
standard  methods,  such  as  the  alcohol  extraction,  which  must  be  con- 
trolled l>y  an  after  extraction,  or  by  hot  water  digestion  under  proper 
conditions.  In  these  investigations,  not  merely  the  amount  of  polariz- 
abie  material  must  be  determined,  but  the  amount  of  _gugar  as  well. 
Less  careful  methods  which  give  lower  percentages  of  sugar  and  appar- 
ently better  practical  results »  should  under  no  circumstances  be  coun- 
tenanced.  Since  T?ith  present  methods  of  working  the  f  i  lima  as ,  a  pure 
1st. .  product  is  not  obtained,  the  amount  of  sugar  recovered  must  be 
estimated  from  the  weight  of  1st.,  product  sugar,  and  the  space  occu- 
pied by  the  2nd. ,  product  material,  or  when  sugar  is  introduced,  the 
estimate  must  be  based  on  the  weight  of  the  salable  sugar  and  the  molass- 
es.  The  longer  a  campaign  runs  the  more  difficult  it  in  to  analyze 
the  syrups,  but  complete  analyse^  should  be  made  every  week,  or  -?t 
least  several  times  during  the  campaign.   Small  quantities  of  syrup 
7/hich  have  to  be  carried  over  from  one  week  to  another,  can  be  calcu- 
lated as  fillmasses.   No  difficulty  is  experienced  in  getting  accurate 
tests  of  the  sugar  and  syrup  flllmasses.   The  determinable  losses,  are 
those  of  the  diffusion  Trork,  lime  cake,  and  the  condenser  water.   For 
these  are  the  only  losses  vrhich  can  be  precisely  measured  in  the  waste 
products.   There  are  of  course,  many  other  known  losses,  the  quantity 
of  which  it  is  impossible  to  calculate.   The  most  important  of  these 
are  the  losses  by  decomposition  of  sugar  in  evaporation  and  boiling, 
losses  in  the  filter  cloths,  mechanical  losses  of  entraininent,  and 
leaks  and  overflows  in  the  house.  All  these  losses  together  do  not 
amount  to  much,  rarely  more  than  0.01$  of  the  weight  of  the  beets, 
naturally,  vjher,  working  normal  alkaline  juices,  there  are  eomparitively 

-:  3  :- 


vV-, 

- 


•A  ••'          -^e,    ««•** 

' 


.i-Jo--'     X«» 

•       K 

» 


Cfi.an"^    -^ifi-;-  •-,  !•"!?!  .ji^JpL.  a^J         : 
.'.    -•  ..",  '          • 


".^rA^^v^          ?ep:'..".*Ft.  -•  rj-^.v^^.....  -..^7. 

^r"  -I 
•  =  ..    *•  .-'fir.  -''  -"      '-•-'' 


'^JF  'Jv-c-  +s,vi)O'.;v!  •.. 

r.   prfd    .'ia  ^rfr     -,v   jjrij.  r,"./: 


t  "  .i.  TT  .-,     a  ^      '•  f  f 
^    •«•*,. 

r'T.-  ..n    i 


eaii.  .v-stor 


.... 
^iU-l.t    3T 


few  mechanical  losses  of  sugar.   There  are  in  consequence,  no  rational 
explanations  for  the  high  undeterminable  losses  which  exist  in  every 
factory,  in  which  a  careful  chemical  control  is  established-   Great 
care  is  essential  in  order  to  determine  correctly,  the  known  losses. 
Any  carelessness  in  the  determinations,  or  the  tests,  will  make  all 
the  losses  too  snail.   After  clean-ups,  a  small  loss  of  sugar  is  not 
always  an  indication  of  good  work,  such  figures  should  be  held  in  dis- 
trust .   At  the  close  of  a  campaign.,  factories  with  good  chemical  con- 
trol. sho77  a  total  loss  of  1.0  to  1,5  $  on  the  weight  of  the  beets;  of 
0,5  to  0.7^  are  known  losses,  the  other  half  are  indeterminable,  and 
partly  inexplicable.  T7hen  it  is  not  of  great  importance,  to  the  factory 
to  know  the  amount  of  loss.,  it  is  just  as  well  to  leave  the  actual 
losses  unknown,  for  these  would  be  apt  to  figure  very  high  on  sugar. 
One  iTiust  be  certain  though,  that  these  losses  are  not  actual  sugar 
losses,  but  polarization  losses.,  for  which  no  sufficient  explanation 
'"-an  be  given.   Only  the  most  important  sugar  losses  should  be  taken 
into  consideration,  and  little  importance  should  be  attached  to  the 
sugar  losses,  on  account  of  their  unreliability.   Since  all  of  the 
ieterrninable  losses  have  to  be  recovered  from  the  waste  products,  the 

^ 

Neatest  care^most  precise  chemical  control  must  be  established  over 
these  products,  in  order  to  obtain  the  proper  averages. 

The  principle  determlnable  losses  in  the  diffusion  battery, 
are  in  the  cossettes  and  drain  water.   Obtaining  correct  averages  of 
the  amount  of  sugar  in  the  pulp  is  veiry  difficult.,  not  only  on  account 
of  the  differences  in  the  size  of  the  diffusion,  but  on  account  of  the 
variation  of  the  amount  of  sugar  left  in  the  pulp.   The  weight  of  the 
wet  cossettes  'cannot  be  directly  determined  and  the  amount  of  water 
they  contain  varies  from  80  to  100$,  hence,  the  tests  of  the  pulp  should 
be  used  only  for  the  diffusion  control  and  not  for  the  determination  of 

the  losses  for  which  the  pressed  pulp  and  the  water  from  the  same  should 

-:  4  :- 


'•/?     '*'  ''•I'.?     '"'if -i''*    "*    »  T.:n'  '^**>-}:- 

r>CVJ  ..":^. 


."B  •;  trriTj  'ir.vJ'n » ". 


-^,-,T       Ml   -  A-     ,.    -V-    .-.A 


•-•'•' 


'oe  used.   The  weight  of  the  pressed  pulp  can  be  determined  very  accur- 
ately and  a  more  correct  average  can  be  made  than  with  Tret  material; 
at  the  same  tine  it  is  thoroughly  nixed  in  the  presses  and  conveyors. 
The  sugar  tests  should  be  done  by  the  hot  water  digestion  method,  which 
yields  very  correct  results.   It  is  very  easy  to  obtain  good  averages 
from  the  press  waters,  particularly  vrtien  using  constant  sampling  appar- 
atus. All  these  losses  are  very  snail  and  figure  only  in  the  hundredths 
of  ifi  ©n  the  -jeight  of  the  beets. 

The  scunsfron  the  saturation  are  very  difficult  to  analyze 
and  vary  enormously  from  one  press  to  another.   The  samples  must  be 
taken  from  numerous  frames  in  -3ach  presn ,  though  a  more  certain  method 
is  to  take  the  samples  from  the  line  cake  scrolls.  V,1iere  the  cake  is 
mixed  77ith  a  little  water,  very  good  averages  can  be  obtained  by 
figuring  on  the  weight  of  the  mixture,  it  being  very  eaoy  to  determine 
the  rater  content,  or  specific  gravity  of  the  same.  The  weight  of  the 
cake  is  usually  determined  from  the  capacity  of  the  frames  in  the  press. 
Another  good  method,  is  to  figure  on  the  weight  of  a  cake  from  the 
Tzreigiit  of  lime  used  for  defecation;  this  varies  from  3.5  to  4  times  as 
much  as  the  lime,  according  as  the  cake  is  dry  or  vret. 

The  condenser  waters  can  be  easily  sampled  by  continuous 
"drop  samples" ,  and  the  amount  can  be  accurately  determined  from  the 
vapors  condensed  and  the  amount  of  condensor  water  used. 

The  losses  of  a  factory,  should  be  about  as  follows: 

On  100  parts  of  beets  Total  losses  1.2$  on  beets. 

In  the  pressed  pulp  50$  with   .5$  Pol.  =   .25$  on  beets. 

11   "   press  v*ater  40$    "    .2$  "   =   .08$  »    " 

11   "   battery  drainage  waters  130$    "    .1$  "      .13$  "    " 
11   tt  1st.,  Lime  oake          8$    »   1.5$  "   =  .12$  " 
"   "   2nd.,    "    "  5$    "   4.0$  "    =   .02%  "    " 

11   Condensed  7/ater         600$    "    .00      =   .00$  « 

.60$ 
Unde  t er mi ned  .6  0$ 

Total.-     1.20$ 

on  beets. 


l.9  •:-"  ,vd  ;• 


•T  JX' 


-,  •.    .->'  •• 

rj3<V7^     »  !. 


'       i-w-  V*'*    ""' 
?...   X-IaJJ/ 13 

,:-      .   ...       b^. 

I...   .  ».    •  ..    IL.. 


In  factories  in  which  the  diffusion  guice  is  measured  accur- 
ately and  properly  tented,  the  total  losses  of  the  diffusion  work  can 
be  determined  with  precision.   Since  the  juices  undergo  very  rapid 
decomposition,  they  must  be  analyzed  not  later  than  half  an  hour  after 
sampling,  or  better  still  should  be  treated  ~rith  acetate  of  lead  or 
mercuric  chloride  immediately.   It  is  still  an  open  question  as  to 
whether  or  not  there  are  any  large  undeterminable  looses  in  the  diffu- 
sion 77or1c.   Practically,  it  malces  little  difference  whether  or  not  this 
is  so,  for  such  losses  Trould  be  apt  to  be  wholly  polarisation  losses, 
o.nd  of  theoretical  Interest  only.   No  larce  losses  occur  in  the  battery 
under  normal  770  rfc  TJ± th  healthy  beets,  and  quick  ~orK,  but  any  delay 3 
are  apt  to  start  inversion  and  give  a  large  percentage  of  organic  im- 
purities.  It  is  very  improbable  that  ferments  or  bacteria  have  any 
opportunity  to  start  any  reducing  action,  or  to  influence  the  v/ork: 

dole  t er  ious ly . 

Mechanical  losses  occur  sometimes  in  the  saturation  and  evap- 
orators, through  the  steam  pipes  used  for  heating.   All  such  pipes  ~ith 
their  drains  should  be  readily  available  and  r,rell  protected.   Losses 
of  su£ar  v.rhi3h  get  back  to  the  boiler  house  are  readily  detected  in 
the  odor  of  the  steam  and  the  color  of  the  vrater  in  the  boilers.   Con- 
densed waters  Tihich  are  not  used  in  the  boilers  must  be  carefully 
tinted  for  3U2ar. 

-If  all  of  the  above  mentioned  precautions  are  observed, 
there  ±3  little  j.ilvelji:ood  of  mechanical  losses  occur  ing  unnoticed. 


-o- 


r*f-' 


-.?••'•  v    *  :>.'.     .  '',      .^i         -.;'    ;  .' 


/•••'      .       '     ".         '  -..-    ;' 

•   "1*  .<    , ' ' 


CHAPTER 
GENERAL   CRITICISMS   Oil  THE   MANAGEMENT 

An.i> 

SUPERVISION  OF  A  BEET  SUGAR  FACTORY. 


A  beet  sugar  factory  produces  out  of  a  comparatively  complex 
raw  product  of  nature,  a  purified  product,  which  in  most  factories 
needs  further  purification  before  it  is  ready  for  consumption. 

Beet  sugar  factories  cannot  afford  to  lay  any  stress  upon  the 
beauty  of  their  "buildings,  their  interior  or  their  machines.   The  prin- 
ciple features  of  such  houses  should  be  their  unity  and  cheapness. 
Unessential  improvements  cost  money,  which  is  not  returned  in  any  ray, 
and  does  not  decrease  the  cost  of  obtaining  sugar  from  the  beets,  nor 
aid  in  obtaining  a  better  product.   On  account  of  the  few  short  months 
of  a  campaign,  it  is  almost  impossible  to  realize  any  benefits  from 
such  investments.   The  operations  and  methods  of  handling  a  factory 
should  depend  on  the  bounties  and  commercial  methods  of  the  country 
in  which  the  factory  is  located.   Where  the  bounty  ia  based  on  the 
weight  of  the  beets,  the  greatest  care  must  be  tali  en  to  decrease  the 
losses  at  all  of  the  stations,  for  the  sugar  has  more  than  double  the 
ordinary  value.   The  number  of  diffusion  cells  and  filter  presses  should 
be  carefully  measured.   TThere  the  bounty  io  based  on  the  juice,  the 
pulp  does  not  need  to  be  worked  so  low,  though  care  must  be  taken  to 
obtain  the  juice  at  a  proper  temperature  and  purity,  to  correctly  es- 
timate the  bouni.y.   The  press  cakes  should  be  carefully  sweetened  and 
all  losses  by  entrainment  and  leaks  should  be  guarded  against  carefully. 
Where  the  bounty  is  ba^sd  on  the  final  products  of  sugar,  there  need 
not  be  such  great  worry  over  the  losses,  though  of  course,  the  losses 
should  not  be  allowed  to  overstep  the  proper  limits.   A  larger  yield 
obtained  by  accelerated  work  is  more  profitable  than  a  small  loss  with 
a  high  price  sugar.   The' commercial  handling  of  the  sugar  depends  on 


its  physical  properties  and  influences  to  some  extent,  the  work  in  the 
sugar  house.  Where  it  is  desirable  to  make  an  alkaline  sugar,  the  work 
previous  to  the  centrifugals  must  be  carefully  watched, ' 

A  factory  should  be  provided  with  ample  light  and  ventila- 
tion, and  should  be  so  arranged  that  the  whole  building  can  be  over- 
looked. The  machines  and  apparatus  should  be  durable  and  set  on  f irm 
foundations;  whether  or  not  they  are  of  modern  or  pleasing  form,  is  of 
lit.tie  importance.  When  the  machines  have  sufficient  power  without 
creating  any  excess  exhaust  steam,  and  at  the  same  tine  perform  their 
work,  properly,  there  is  nothing  else  essential.   The  work  of  a  sugar 
superintendent  is  firstly —  the  manufacture  of  sugar,  and  secondly, 
but  of  no  less  importance,  should  be  his  attempts  to  watch  and  better 
the  beets  and  the  juices.  These  things  should  absorb  all  of  his  time 
and  energy,  and  he  should  not  be  compelled  to  watch  his  engines  and 
machinery,  for  this  is  by  rights  the  -,70 rk  of  the  chief,  engineer.  Ir- 
regularities in  mechanical  rrork  must  be  overcome  as  quickly  as  possible, 
for  the  thing  to  be  kept  in  mind  is  unceasing  and  regular  work,  in 
order  to  operate  cheaply  and  correctly.   Every  stop  costs  money,  on 
account  of  waste  of  labor,  the  useless  consumption  of  fuel,  the  deteri- 
oration of  the  juices,  and  loss  of  sugar.   The  quicker  the  juice  is 
•worked,  the  better  it  "is ,  in  consequence,  none  of  the  apparatus  or 
stations  should  be  too  large,  for  tile  juice  should  run  in  a  constant 
stream.  STien  a  station  is  out  of  proportion  to  the  rest  of  the  house, 
it  should  either  be  enlarged  or  decreased  in  size.   In  enlarging  a 
station,  grep.t  care  must  be  taken  to  make  it  fit  the  other  portions  of 
the  house.   All  stations  should  be  large  enough  to  allow  some  elastic- 
ity in  the  work;  and  all  conveyors  should  far  exceed  in  capacity,   the 
average  amount  of  work  they  have  to  perform. 


-  ' 


-  r. 


By  enlarging  a  factory,  the  cost  of  working  can,  within  cer- 
tain limits,  be  decreased.  When  a  factory  obtains  as  many  beets  as  they 
need  for  a  normal  campaign,  the  possibilities  for  enlargement  cone  up 
with  possibilities  of  increased  beet  territories,  though  it  is  often 
advantageous  to  build  factories  in  the  new  districts,  When  a  factory 
does  not  obtain  a  sufficiently  large  crop,  its  capacity  should  not  be 
decreased  but  the  campaign  should  be  shortened,  in  order  to  maintain 
the  cost  of  working  as  low  as  possible.   Under  such  conditions,  the 
beets  do  not  have  to  be  siloed  and  can  be  harvested  at  the  time  of 
their  highest  sugar  content.   If  the  duration  of  work  is  decreased  to 
6  v7eeks,on  enlarging  a  factory,  the  enlargement  does  not  pay,  in  fact 
is  injurious,  for  the  beet  contractors  cannot  harvest  in  so  short  a 
time.   In  such  cases  it  is  better  to  improve  a  factory,  in  order  to 
obtain  higher  yields.   Improvements  to  the  factory  should  be  made  every 
year;  in  most  cases  15  to  20$  of  the  original  capital  should  be  set 
aside  for  this  purpose.   The  improvement  should  not  be  made  on  all  the 
stations  at  one  time,  in  order  to  locate  where  the  money  can  be  inves- 
ted best  so  as  to  obtain  the  highest  yield.   Care  and  conservatism 
alrrays  succeed,  and  there  is  nothing  to  be  gained  from  rash  conclusions, 
the  greatest  advantages  are  often  forthcoming  from  simple  methods.   No 
hesitation  should  be  made  in  installing  improvements  from  which  there 
is  a  certain  gain  to  be  derived. 

For  careful  work,  cleanliness  of  the  factory,  the  workmen, 
and  the  apparatus,  must  be  observed.   Not  only  the  outside  portions  of 
the  machinery   must  be  kept  clean,  but  the  working  parts  as  well. 
TThen  the  interiors  of  all  tanks  and  apparatus  are  properly  kept,  great 
difficulties  and  hindrances  of  the  work  are  forestalled.   The  total 
Qosts  of  working,  for  a  campaign,  vary,  naturally,  in  every  factory, 


though  there  should  be  little  variation  in  each  factcry  from  year  to 
year.  With  the  present  high  cost  of  fuel  the  total  campaign  cost,  per 
100  kg.,  of  beets  worked  should  not  be  more  than, 

forking  expenses  -  -  -  -   -  -  -  10  to  12  Pfg. 

Fuel  8   "  10   " 
Lime  (Limestone  and  Coke)  -  -  -   i  »  3  " 

Oil  and  tallow 4  "  5  " 

Filter  cloths 4  "  7  " 

The  total  yearly  costs  depend  on  the  cost  of  working,  repairs, 
and  maintenance.  The  more  beets  are  worked  the  less  the  cost  will  be 
per  IOC  kg,,  Factories  with  small  crops  have  a  total  cost  of  70  -  90 
Pfg;  those  with  medium  crops  have  from  60  -  70  Pfg. ,  while  the  largest 
factories  reduce  their  cost  to  50  pfg.   The  size  of  the  factory  has  not 
as  much  to  do  with  the  cost  as  the  amount  of  beets  worked,  compared 
with  the  oast  or  the  factory. 

For  the  practical  supervision  of  the  factory,  it  is  often 
useful  to  tabulate  the  results  of  each  station;  for  example,  the  amount 
of  beets  worked,  the  number  of  diffusion  cells  filled,  the  tine  of 
diffusion,  the  pressure  of  each  cell,  the  Brix  of  the  diffusion  juice 
of  each  measuring  tank,  the  number  of  presses  emptied,  the  density  and 
alkalinity  of  the  juices,  and  all  the  data  concerning  the  boiling, 
crystallising,  and  centrifuging  of  the  fillmasses,  together  with  all 
the  data  of  the  'boiler  house  and  lime  kilns.   These  records  serve  as 
ready  means  for  detecting  errors  and  difficulties.  In  conjunction  v7ith 
this,  technical  records  of  the  factory  must  be  kept,  containing  all  of 
the  technical  data,  the  complete  record  of  all  the  results  and  investi- 
gations in  the  laboratory,  and  all  the  data  concerning  the  work  with 
references  to  the  coal,  coke,  stone,  lirne,  cloths,  acids,  oil,  sacks  etc. 
These  records  should  contain  also,  notes  on  the  harvesting,  siloing,  and 
storage  of  the  beets,  and  the  qualities  of  the  sugar.  The  more  precise- 
ly and  carefully  these  results  are  recorded,  the  more  value  they  have. 

-:  4  :- 


io   ;r£«CX'  :^U 


-    4       '  oat,  B     '•••'•      r» 

~-  t        '        ~  •  - 


'  E    t.if. 


In  many  factories,  samples  of  the  juices  and  fillmasses  are 
taken  only  at  stated  intervals,  and  are  consequently  of  only  slight 
value.  These  results  art  illusory  "because  the  foremen  are  apt  to  pick 

only  the  best  samples;  in  consequence,  it  is  best  to  frequently  do  ones 
own  sampling. 

The  repair  period  should  be  of  no  less  importance  to  the 
superintendent  than  the  campaign.  A  general  clean-up  of  all  machinery 
must  be  made.  All  large  repairs  which  necessitate  the  removal  of  ma- 
chinery from  the  factory  should  be  attended  to  immediately  after  the 
close  of  the  campaign,  so  that  the  work  can  be  done  carefully.   The 
small  repairs  which  can  be  done  in  the  worK  shops,  should  be  distrib- 
uted throughout  the  time  between  campaigns,  in  order  to  keep  the  same 
amount  of  labor  during  the  entire  period.  As  many  of  the  small  repairs 
as  possible  should  be  done  at  the  factory  in  order  to  avert  the  exces- 
sive costs  of  machine-shops.   The  metal  7/ork  should  all  be  protected 
from  rusting  by  covering  with  fats  and  paints,  and  should  be  protected 
froir.  dust  by  cloth  covers . 

When  in  dou>b+  as  to  which  portions  of  machines  and  apparatus 
to  repair,  or  renew,  the  parts  which  show  any  likelihood  of  breaking 
down  during  campaign,  should  be  attended  to  first.  Machinery  on  which 
the  work  of  the  factory  depends,  must  be  in  faultless  condition,  partic- 
ularly the  heavy  inaccessable  parts,  care  in  repairing  and  reassembling 
the  machinery  will  prevent  many  embarrassing  troubles  during  the  cam- 
paign. 

The  boilers  and  all  the  boiling  and  heating  apparatus  should 
be  carefully  examined  in  regard  to  strength  and  freedom  from  leaks. 
Coils  and  heating  bodies  should  be  tested  with  a  water  pressure  of 
from  1  -•  2  atmospheres  higher  than  that  of  the  steam  pressure.   V/ith 
apparatus  using  low  pressure  steam  and  heating,  the  pressure  of  the 

•    rr    " 

— '  .  O   •  "~ 


°4wl 

1o  'VXJrteapeanoo  «5i0  f 

.-.»„(.  •  .-%  -i 

«TJ»  rreflHrrc-'J:  arf^  *jm/£oeC[. 


-'d  aJ          »  dorrfe 

f  " 


A  .    A 


•TR 

.,"' 
rri    ; 

(V 


.escf  ssLt   \r..".":; 


; 


*.K  a  it  cor  ot   :.  icr 


f  I  flQ  1 


tank  waters  (about  1  atmosphere)  is  sufficient  for  this  testing,  the 
air  and  drain  cocks  must  be  frequently  used...  Both  the  steam  and  the 
juice  spaces  must  be  tested  with  all  the  evaporator  apparatus,  which 
is  boiled  out  with  acids.  All  heating  pipes  and  coils  must  be  cleaned 
and  freed  from  scale,  as  well  as  the  condensers,  carbonations,  pumps, 
tanks,  and  filter  presses.  All  valves  in  the  diffusion,  saturation, 
presses,  and  evaporators,  must  be  renewed.  Where  frosts  occur  between 
campaigns,  stean  cylinders,  pipes  and  valves  must  be  taken  apart  in 
order  to  thoroughly  drain  them  and  prevent  water  from  freezing  and 
causing  breaks. 

If  it  is  desirable  to  keep  the  pipes  and  apparatus  in  proper 
order,  it  is  a  good  idea  to  paint  them  the  color  of  the  fluids  which 
flow  through  them.  Before  the  beginning  of  the  campaign,  all  engines, 
apparatus  and  piping,  must  be  tested  singly  and  together,  and  finally 
the  whole  factory  should  be  given  a  complete  test  with  water,  just  as 
though  it  were  juice.  If  everything  goes  smoothly,  a  campaign  with 
few  difficulties  can  be  relied  upon. 


.--  j,.  .  etfc 

16  TT*/rrt*  •.'.•:••  '':,:  C  J-yfi  -ff  *•/•'»  £?rs.j«tt*>-  "•      t 


e         '"ii'l.N  :°:  "^'^  '  " 

t.  «/    i-I--;  ,,*,-;   (e-J  ^.liBtTl.  - 

*>«t'  •>*  P  t'.'j? 

C^'-f:  S10    :W;.  >H'*"   :.    -O'    f/'f  ••:-.::      T^t^Ov^X 


0  ; 


CHAPTER   XXVI 31. 

T>i3  VALUE  ATTD  USE  o?  TT-IE  WASTE  PRODUCTS. 

The  waste  products  of  a  "beet  sugar  factory,  consists  of  the  line 
cakes  in  the  filter  presses,  dirt  in  the  "beets  from  the  storage,  and 
"beet  rootlets  and  tailings. 

The  p re s  s  cake ,  incorre.tly  called  the  defecation  scum,  is  valu- 
able in  most  localities  as  a  soil  fertilizer.   It  consists  mainly 
of  carbon-dioxide,  lir^e,  phosphoric  acid,  nitrogen  and  potassium. 

i 

The  percentage  in  which  these  compounds  are  contained  depend  on  the 
water  content  of  the  cake,  the  amounts  of  the  materials  in  the  beets, 
and  on  the  amount  of  lime.   The  cake  contains  fron  40  to  50''f  water. 
With  the  same  amount  of  water  under  the  same  conditions,  the  cake 
contains  mostly  phosphoric  acid  and  nitrogen,  which  is  obtained  by 
the  use  of  lirne  in  defecation.   The  same  amount  of  phosphoric  acid 
and  nitrogen  is  obtained  from  a  7/f  cake,  using  1-3/4/?  lime,  as  when 
using  3/j  of  lime  in  a  12/b  cake.   In  consequence  the  use  of  different 
amounts  of  lime  is  the  principle  cause  of  the  variation  in  the  com- 
position of  the  cake.   The  dry  substance  of  the  cake  consists  as  a 
rule  of:- 

Phosphoric  acid          1.0  to  2.5,% 

TTitrofeen  2      "   4;'f 

• 

Potassium  .05      n  .3$ 

Calcium  Carbonate       55.0   n  15. Off 

Organic  matter         10.0   "15.0fT 

The  value  of  the  press  cake  depends  largely  on  its  physical 
properties.   As  obtained  in  the  factory,  it  acquires  a  smeary  con- 
sistency, which  prevents  it  from  being  readily  distributed  on  the 
soil  in  a  fine  condition.   By  long  storage  in  piles  or  by  working 


-  l':s 


i-iiW  ;,'.f;J 


e»r!^    ,8ftoi?.;i>r        "f.iBir   $";  t 

V^  iJ9ct*J^30   si  ;.ojiv»   jfretif^+rrr'  tras  Jbio**-  Oi^tt 

•l.Vjef.'  "^xf.        «fr(;    *ji5o"j. 

;if».;w  R£   tf«  fas   ,1M  •   £  ..:c  cfo  ^i   n«5= 

r.:t^b  rrl  '   '  .  saLso    %"I  •»  ni  «oiiI.l.A 
;idiiiTq-  eij-  .Ri  ajnlX   l« 

• 

•  - 

i/to»nfi^ 


o,-fs«r»iO  •  .  .  y 

.**  •  ••     • 

':-"v  JV.  Pi    '  M< 

•  .    ,.     •    •  f 

.  •de^'  aqoiq 

rt"  -  I *b^>>*t  SfJ?srf  aro-r'i:''-*!  &*rtt*»vei c:  aolAW--4vt>ff»t9ta. 
a«Iiq   -£    e-(Ctct?   ;^rrrl   vc        »rrr  iij  fcrroa   sn.'.!  *  -oe 


with  dirt,  it  "becomes  dry  and  friable,  and  then  serves  as  an  excel- 
lant  fertilizer.   By  mixing  the  cake  with  a  finely  ground  lime,  la 
pulverized  product  is  obtained  which  is  easily  strewn  on  the  soil  and 
enriches  ground  which  is  poor  in  lime-.   Many  factories  mix  the  caka 
with  water  to  a  mushy  mass,  with  the  dirty  water  of  the  beets,  and 
then  add  the  fine  loam  adhering  to  the  "beets.   This  Drives  an  excell- 
ant  composition,  which  is  very  much  sought  after  by  the  farmers  in 
the  vicinity  of  the  factories*   On  account  of  its  weight,  it  cannot 
be  transported  without  undue  expense. 

The  dirt  frori  the  beets  is  always  very  much  in  the  way,  but  on 
account  of  its  value  as  a  fertilizer,  the  factory  can  have  it  removed 
for  almost  nothing.   The  tails  and  rootlets  of  the  beets  are  used 
for  feed,  and  are  usually  paid  for  as  such;  though  they  are  often 
worked  these  days  in  conjunction  with  the  cossetts,  or  are  dried 
separately^ 

The  waste  waters  are  a  source  of  considerable  trouble  and  ex- 
pense to  all  factories.   The  waste  water  is  made  up  of  the  wash 
waters  from  the  presses,  and  the  beets,  the  drain  water  from  the 
diffusion  arid  the  pulp  presses.   As  a  rule,  large  quantities  of 
clean  water  from  the  overf low-pumps  or  condensers,  are  mixed  with 
this,  though  it  is  best  to  run  it  off  separately.   The  amount  of 
waste  water  from  100  kg.   of  beets  is  about  as  follows: 

Plume  and  wash  water  500  to  700  Liters. 

Drain  water  from  the  diffusion 100   "  150   n 

Drain  water  from  the  pulp  presses 30  "    5p   ".. 

"530" "  900    " 

The  amount  of  waste  water  from  a  factory  working  1,000,000 
pounds  of  beets  a  day  is  7,500  to  8,500  cbra.   VThen  the  drain  water 
from  the  diffusion  is  used  to  float  in  the  beets,  the  amount  of  waste 
water  is  decreased.   After  the  roots  and  grasses  are  separated,  the 


.  .»    i^«  j.-'.'Xn  ' 

:*r?'«jlt-':;-r*,:r>  .?££••  wr,fc*. 

r-.  *  :  i 

»    Tirs'^s  -.-  ^grr^}5  • 

-  -  .-.»  -  '    '  • 

TWi  lcR»»^f  •*;,  }  .StlipSP.  •) 

^  /-.    i"«  . 

CtX»»;/£       SrTi\i;.f  l>iJ>  '     -j^5;*^          9*J  fctsil^  (**lif 

T  '  .  " 

xa»>"^  •*  .      ref  ^^?^i,.       ;.,- 

•  f  *. 

ru«  -    -••••    «ay  ;.^r  ' 

•  •  :•••)  .          .  .  -.^. 

,,r< 

'  -, 

*        .  .  •  •          "  "  "^         .  — 

,       \v  '•»;£#.-  a  i.,«i3iiffl 

?»,    -     . 
^   s'-'Bif  ;««n  \Tcfo«l  siil    «T95ilIl:  TS!   *?   8*5   at'Ijsv  8*1  Ip"  trfHrboa*  ••' 

'••  '*-'  -:    -    .         '  •*' 

•  :•    ^&   P^ft^-i    >itiT  .^frJtiii'Ori 

;  '  - 

-    :       '      '  ;   .    -.    - 

rM^Mo^'Hit*.  ?^?14   ..-o        *  ,  ;i.;o;-*  .o^  TO  ,  fci.  o*t«  Is.'**  €tseT 

•,  •  .     " 

>.-   :  .*.   ' 

•  :    t  ••'.     *    -«;«?•;?:  »;iifQ.t3i   5.. 

•  -"'.  '    >•• 
'"•    ..      -."•:      .-•; 

«  ? 

iff*  -5^  .«••  ':"*;•  ;^.^.iSftc  o^i/  5."Ct 

et;  "f>lr,ii<n  p.i   T^JA-.V  «ff..^w    =»;fT 


- 

i^Y:    3..  -   JV*.  aU"  ,'.,, 

»- 

-  -r-».^  JCJT^^P   f<_--.-r   ,v  ::!UCY  €-.; 

exh-n  .i-'Aft  :f  •.-.'Y--^ 

•  '  -••• 

wo4.-f!»;t    .;,.  .^sj+i        ^^  *;  . 

•  '-••   •          i^a^r  T**'«W  'i* 


fS,*.r.  T?.    •  ,.,. 

;D;  r;,  : 

.  •••; .«.»/  ,<.u-    .0= 

» *  -    '- 

W  w 

«• 

itte'v  e~  •-..... 

»^ 

•1JC    ^"""   ""•~>T-'--.T— ~i.£V  :  '"J-  '  "'        C'"'iif^-  « i 

>C-f;00:^;       .:-;>..--'::.   ,.., 

•  "  M 

tc'V  '1? •";,  -»,jj&r?  ,-*;?* *r-  •."1-Sr~6B-  bir. 


-.* 


waste  waters  must  "bS  cleaned  mechanically.   The  material  which 
floats  on  top  is  skimmed  off.   To  accelerate  the  settling  of  the 
fine  light  material  that  hangs  in  the  liquid,  chemical  precipitates 
must  "be  used  to  carry  down  this  natter.   Hi  Ik  of  lima  ana  salts  of 
iron  are  used  for  this  purpose.   In  conjunction  with  mi IV  of  lime, 
iron  salts  form  oxyhydrates,  causing  a  precipitate.   Kilk  of  lime 
alone,  makes  the  water  alkaline  and  decomposes  many  of  the  albumin- 
oids and  other  organic  matters  of  the  scums,  making  a  portion  of 
them  soluble  and  precipitating  many  of  the  rest.   The  water  coming 
from  the  clarifiers,  though  clear,  is  not  pure,  for  it  contains  all 
sorts  of  substances  dissolved  in  it,  many  of  which  ferment  and  foul. 
Chemical  methods  do  not  affect  this  material;  the  best  thing  that  can 
be  done  is  to  a£d  milk  of  lime  to  make  the  solution  alkaline,  and  so 
for  a  while  prevent  decomposition?   The  waste  waters  can  be  purified 
by  simple  spraying,  by  which  means  the  plant  growth  and  earth  bact- 
eria are  deprived  of  their  nourishment,  and  are  converted  into  more 
stable  substances.   Since  this  organic  matter  can  exist  only  with 
heat.,  it  flourishes  very  little  in  autuiun  or  winter,  and  spray  filter 
serve  at  best  only  to  clarify  the  water  nschanically.   The  question 
of  the  value  of  the  entire  purification  of  the  water  is  yet  unsolved. 
The  water  need  not  ever  "be  entirely  purified,  and  only  partially  so 
as  the  case  demands.   "Where  the  waste  products  flow  into  large 
streams,  a  simple  clarification  is  all  that  is  essential;  the  organ- 
ic matter  is  purified  in  a  very  short  while  in  the  self  purification 
of  the  streams*   The  smaller  the  water  courses  and  the  less  the 
waste  waters  are  diluted,  the  more  it  lias  to  be  purified,  in  order 
not  to  be  obnoxious.   Under  district  limitations,  the  waters  have  to 
be  clarified  by  the  use  of  chemicals-.     Factories  which  have  many 


ri 


c 


.  ,Ta.  i<a; 

• 

.tS.     :    ?,-  v^l^t: 

sni^froo   M  -.ol^'C-VHi  ton  «1   t^6ef  a1./g«o.'»  .^rr^lHilp  .ett*  -Bj 
«  -^i-  !  ";"iN  *3?P  ""-^ 


>'  ^M:  »f*&i  .   £^  *.«?n.  '^8l 

*-  ... 

'  ?*,*-!  £*-:-oo«o  ::8i~''9v?  .1    e^ 


-c*': 

:,- 


Di.-wnno. 


. 


r-c  -;&» 


c-n;,;      -i^crs^.s,,        p.ir 

9 


'iMt* 


c-fr.       ;I^^  "*-:\r' 

"':ii-9C  "s-^'nt    ff  L-iW.fto^ 


t 


ii*  '«sno-i**».t.i't7il   .to-l 

. 


aafie 

si 


!   .a* 


difficulties  in  purifying  their  water  will  be  greatly  relieved  by  moden 

methods  of  diffusion  and  press  work. 

V/aste  waters  are  injurious  to  men  and  cattle,  and  in  small 
streams  they  present  various  phenomena.   Pish  are  not  injured  by  it 
directly,  but  by  the  development  of  fungus  growths.    The  fungus  become* 
flul  and  developes  hydro  gen- sulpiiicLe  in  sufficient  quantities  to  kill  the 
fish.   The  amount  of  purification  essential,  depends  en  the  kind  of  or- 
ganic matter  that  develops  in  the  water.   There  are  normally  tnree 
water  fungi,  namely,  Leptomitus ,  Sphaer stilus,  and  Beggiatoa,   Lept- 
omitus  is  the  first  to  develop  in  comparatively  pure  water,  Sphaero- 

tilus  occurs  only  in  very  impure  waters,  while  Beggiatoa  develops  only 
in  foul  and  stinking  water;  these  two  latter  fungi  characterize  an  in- 
sufficient purification  of  the  water. 


I  lit    0 


'>  ' 

• 


'••liV      * 


TO 


,viH   ,_-ie  ^ 

t<,»w 
'•••  ,r.-~  '  ••- 


CHAPTER    XXIX. 

RNRLY5ES'  OFBEET5,  JUICES,  RND  SUQflR  PRODUCT  5. 

.^ 

The  juices,  syrups,  ^illmasses  anl  sugar  oJ^  various  ^dories  Yul  iVe  ^o 

era^e  COTnpoSv&on  —   auv\n<j  "the  tftynpaujn   I8S8/77* 


(a-)  Juices  ancl  5- 


ThicV.  iu\.«e  Final 


Brix. 


Apparent"  Pur  ijj 


(7«  con.  NoimolHcul) 


—         53.3  77.+ 


-        84.7        - 


—  —         —         <..o>/-3     — 


0.075" 

0.  lit 


U.)    Fillma^es,  Svgax  andL  Molasses. 


As\  (S03)  . 


7.5-5-      /». 

3.  >f  8          ?- 


o.  ifc         0.2,7 


.        -  \  Lime 0.85-    ||    6.3d 

RlXaYimT*  e-c: 


Or^ani c Non SU^Y    ^^.V II    i.&    II    »: 5J 


o.lZ        o./^       o.o; 
-  /-»        0.76  |     './- 


n          m 


O.OII         <J,035"  I      O.O30 


CAMPAIGN  1902/3 


(a)  Juices  cxn2l  bx 


Beets 


i4.o 

-lt.6 

lorx  _    l4.(jl         ia.J 

nn 

"Purity    .                           -           tf-f         — 

\V.f 

A I X  ali  n\Tu  ~P)»e»  ol  pVifaXexn 

i   r -      '  ^i 

"RoSolic  Ac.il  —  . 
Lime  (l^vcerit  L«l(olume.. 


AsX  (503) 

Organic  iVo 

" 


On  IOoToWize3, 


ttJRll 


TKUX 
Juice 


Fillmasses 


0.080 


—  •    9  •  — 

•    K/* 


PoLFffiizATioNS  RLKRLINITIES 

^  Juices,  5ijrups,  FiUmasses  arui  Su^ar  o^Factovlcsiror^i^ereri  Years 


METHOD     OF  BOILING 
tK  3eilvvuj  IBoi.Ujy'fe  train 


fllk.    Tol 


T.A.      fl)*.     TM.        /NX. 


Rauf  3u 
Final  S 


Molasses 


—        o.fo» 


O.eiJ       — 


—    \  o.  no 


o  ,  olo 


o.oJ-l  fo.l  o  .034- 
0.095-  —  O.oJS 
o-63o  S>.8  o.  «33 


flNfllYSES  OFBEET3  PROMPIFFERENT  PROVINCES 


eutscVie.    VeremszeitstWi^t"  1898.    S. 


PROVINCE: 


Total 


"Bee^s 


Top 


ScXlesxew 

PowmeYn 

SacXsevi    i.. 


2... 


a  ,•>> 
.It, 
..if 
o./8 


ANALYSES  OF  DIFFUSION  JUICE  MOLASSES ^FILLM ASSES  OF  BOHEMIflN  FflCTORiES 

FOR  CAMPAIGN  \m/w. 


Fillmasi 


[aviz  *T.  i.«rv 


or«ug«* 


/.?  >.< 

o.ae'f-l  «ci1 


On   100 


>..W     >•*' 


Sodi 


o.oof 


MOIRS5E5 


a-n»c.  A/e»»  S 


J-o-7' 


i      /o./o 


Xfcl       ^ 


On    IOO"PatY&T)t>. 


//.o?         //.«/* 


/>.*' 


T«»1"a\ 


o.>; 
o.tl- 

I.*--) 
e./g 

O..L 
/-16 


4.46    • 

>*? 

ft.6» 

t.JI 

/  .  00 

'•f 

f.^/ 

«.7> 

*.,W- 

o.>» 

e./f 

o-i'f 

o-V< 

«.«3 

a..J 

6.  of 

•  -.4 

i).  »% 

0.07 

0i  oW 

«.^ 

o.3J 

0.9; 

0.1^ 

«.4« 

«.4f 

».ro 

0.43 

>.<> 

V.JS 

>V. 

•V.V/ 

••f 

o.f^ 

o./3 

">f 

*..f 

o.«7 

0..9 

••-; 

r-^7 

,.5-f 

/.(« 

/.» 

O.oV 

«-of 

o.»V 

o.«4 

Appendix  I. 

yORMULAE  A  IT  D  TABLES, 

The  following  figures,  formulae  and  tables  are  of  interest 
only  to  technical  sugar  men.   This  compilation  is  of  value,  in  that  nc 
other  works  or  hand  "books  on  the  sugar  industry  contain  them,  except 
in  partial  or  unsatisfactory  form.   Only  such  data  is  given  as  is  of 
value  for  the  technical  control  of  the  work. 

FORMULAE. 

1.  To  calculate  the  weight  of  water  (?0  which  must  "be  evaporat- 
ed from  G  kg  thin  juice  of  s  Brix,  in  order  to  obtain  a  thick  Juice  of 

S  Brix. 

W  =  G  (1-s), 
S" 

2.  To  calculate  the  amount  of  thick  juice  or  fillmass  (F)  of  % 

S  Brix  that  can  be  derived  fron  G  kg  thin  juice  of  s  Brix. 

F  =  G  s 
ff 

Note:   For  accurate  calculations,  the  real  dry  substance  must  be  used 
instead  of  the  apparent  Brix. 

V  • 

3.  Yield  Formulae. 

Ft  Zt  St  =  Dry  substance  of  Fillmass,  Sugar  and  Syrup. 
Fp  Zp  Sp  =  Polarization  of  Fillmass,  Sugar  and  Syrup, 
Fq  Zq  Sq  =  Quotient  of  Real  Purity  Of  Pillmass, 

* 

Sugar  and  Syrup. 
X  =  Percentage  Yield, 

(a)  Formula  of  Hulla-Suchomel 

X  =  100.  Ft(?q  -  Sq) 
Zt(Zq  -  Sq 

(b)  Formula  of  Schneider 

X  =  100.  Pp  -  Sp 
Zp  -  Sp 

(c)  Formula  of  Neumann 

X  =  100.  Ft  -  St 
Zt  -  St 


, 

T '"      -"'  ' 

', 

o  vn}pi:t.-a.-m,i»"   '",--   nc  10 


"l 


:'j.v»  ed  Jeuct  »ioZ*Jw   fT7)  tc?jsw  10  ^-      e.w  c-..j   i 

r.~  •*    j-.         •  •  .       .  ...     - 

lr    ao  ^i/t  Jtot4^   «  rri^tr.:    cJ    ^^ij^o  nl  :   ^  Ic 


'  _      r  %     -n       ,     "f 
.'    .* 

i\  to  •ori"    >'^  :,»J  Itc    •'r'loiEii  ^ii*  '?,tii^i*arX^-5  oT    ;  »3 


«Jtii£  *  lo  sot'u;;   fftiiJ  -j:'    (  roit  bevf*t»J5   ecf  r;jstf  tfitii^  xt*xS 

ny 

- 


,::«.   ( SRSEuri"!  'ie   9&rjt-.*saifR  "*r^I       ,^S"*S   ^ 

,  •  ''*-"« 

«-5»^\*  i>«:i6  n^s>'«   taeiifcillff  "V  i'«i+*L-i};x^ro<!'  •     -j3  4^  q". 


l 


o 


.ooj  t 


Note:   Formula  (a)  is  generally  serviceable,  even  when  the  syrups  are 
diluted;  formula  (b)  and  (c)  can  only  be  used  when  there  is  no  di- 
lution of  syrups  from  the  centrifugals. 
4  *   SATUATMOIT  ?QKULA  PO* 


A  saturated  syrup  of  real  purity  q,  at  the  temperature  t,  has 
the  following  composition,  (water  content  W,  sugar  content  Z)  when 
the  saturation  conditions  of  a  pure  sugar  solution  at  temperature 
t  =  Lt  (see  teple  4)  and  the  saturation  coefficient  =  C. 

Y7  =  _L  __  CL_  __ 
Lt.c  •+   oOlq 


Z  =  (100  - 


TOO 


For  the  supersaturated  solutions,  the  supersaturated  coefficient  cl 
must  be  also  used,, 


Ltc.cl  -.Olq 
5.   STEAJI 

(a(   Total  heat  of  saturated  steam. 

a  =  606.5  +  ,305  t. 
(b)   Latent  heat 

r  =  606.6  -  .695  t.  (When  t  designates  temperature  of 
the  steam) 

(c)  B  =  Quantity  of  steam  to  evaporate  1  kg  K20 
V/hen  te  =  =  Temperature  of  boiling  juice. 
t&  =         n      «   steam, 
tc  =         "      "   condensed  water  from  steam. 


D  =  606.5  -.,.;695  ts 

60"6'.~5  +  .305  td-tc 
When  td  =  tc 

D  =  606.5  -  .695  ts 
606.5  -  .695  td 

(d)  D  =»  Quantity  steam  to  heat  1  leg  juice  in  heaters. 


-It 


,:'Lf:'-ir.1     ;l'3*i 

• 

?\'e  lo 


/.;- 

y  . ;'   >(ifc-*f--" 


i!-'T  \f. 


' 


^lo  tile 


be~*i* 


"**"' 


o      (TT-    001)    »   S 


A. 


li^    TO1? 


'-       .  c1 


. 


Fnen  td  =  Temperature  of  steam. 

tc  =  "  condensed  steam. 

tl  =     "        "  juice  enterinc- 
t2  "  juice  leaving. 

D  =  tg  -tl     _ 
606.5  +  .505  td  -  tc 

.  (e)  B£  open  coils  amount  steam  to  lie  at  leg  juice 

D  =  t2_-  tl  _ 
6t)6.5  +  .305  td  -  t2 

C  OIH-ESATI  O:T   0?   S  T35ATJ  . 


W  =  Amount  of  water  to  condense  1  kg  steam. 
td  =  Temperature  of  steam 

te  =      "       "  H20  entering  condenser. 
tp  =      "       "   "   in  tail  pipe. 


tp  -  te 


Appendix  II. 

The  calculation  and  diagrams tic  presentation  of  an  evaporation 
plant  and  of  the  steam  consumption  for  the  wording  of  220  ibs. ,  of  beets 
per  minute. 

As  already  mentioned  in  Chapter  XII,  we  can  use  many  differ- 
ent installations  to  procure  high  evaporative  efficiency  from  steam. 
One  of  the  simplest  and  cheapest  arrangements  which  affords  opportunity 
for  the  use  of  a  very  small  amount  of  steam,  will  be  described  and 
Derived  out  in  the  following.     This  calculation  is  not  absolutely 
correct,  and  is  only  given  as  an  example,  ignor ingrany  of  the  minor 
items.  In  spite  of  this,  the  figures  will  be  close  enough  to  be  useful 
in  shovring  the  simplest  method  of  making  such  calculations  for  practi- 
cal purposes. 

As  a  basis  for  these  calculations,  \ie  will  take  the  follow- 
ing figures: 

Beet  consumption  220  Ibs,,  per  minute,  i.e.  158  tons  per  day, 
and  assume  the  rate  of  manufacture  is  constant.  For  very  obvious 

reasons,  all  apparatus  should  have  a  greater  capacity  than  is  neces- 
sary for  average  working  conditions.  The  heating  surfaces  calculated 
here,  give  practica-lly  only  a  capacity  of  about  110  tons  per  day. 
For  larger  factories,  the  corresponding  conditions  can  be  easily  ob- 
tained by  using  the  figures  found  here  as  factors.  We  will  begin  by 
calculating  the  diffusion  battery  juice  as  242  Ibs.,  and  thin  juice  246 
Ibs.  per  220  Ibs.  beets. 

The  thin  juice  will  be  evaporated  from  12°  to  60°  Brix  in  the 
evaporators,  so  that  80^  of  it,  or  211  Ibs.,  of  water,  are  evaporated 
for  every  220  Ibs.,  of  beets,  and  53  Ibs.  of  thick  juice  are  obtained. 
From  the  thick  juice  we  obtain  by  boiling,  33  Ibs.  of  fillmass,  so  that 
20  Ibs.  of  water  are  evaporated  in  the  vacuum  pans.  In  boiling  the 


,  ~, 


s 


a.- 


>iJtn?r^  .  .^bn^rtrs  8A 


j  fi 


;? 


^ 

'•:•''       v; 

r; 

. 


^.  :,.^c  .ti/o  ^>e;h 
i          ^.v.]";;.  yl^o..a  v,?.*^*' 

1.  ad«J    ..a^rf^.T  .RLIQJ-.J: 

..   .  •..  .'.._'. 

^;i.      jji*.^ 

*  ... 


.      s-llun  sir  .-,«,>irc: 

-•        •     ••  •-  ••  •>    -'..*-    •  '     :  '.    •  !,       ?*..  . 


enc      831  ;i-.       ...t. 

BifO.    f/-tfD 


,,r  .-wna  .v 


R£?P 

(>rf;*i 


to.. 

' 

,f( 


'5  .. 

aif.<16iBQqB  ..Ilfl 
aniXsow. 

.  .t  ...  :  .  ,          .   _• 

-o.^^  '*M^, 

v  •*,.•.  »     •  _  ..  _  ^*    •/"'•* 

^'^-5^1.  srt^  BCTJ-BI;  .        1 

* 


.  :/ 


ri  xi 


.QB.!      -. 

V       ,-     .  :«\  ,  * 


jftftHfjm 


/tfo  -^0,J:f 

•'  ..:  !j  j".      .  .    '     f:  " 


syrup  2.2  Ibs,  of  water  must  be  evaporated  for  every  220  Ibs  of  beets, 
The  amount  of  exhaust  steam  will  be  about  66  Ibs.  for  every 
220  Ibs.  of  beets r  in  case  good  engines  are  used  taking  steasi  at  full 
stroke. 

For  evaporation,  we  will  consider  a  Quadruple  Effect  with  a 
Juice  boiler.  The  heating  of  the  raw  juice  takes  place  in  a  preheater, 
heated  by  the  vapors  from  the  last  body  of  the  evaporators.  In  this  the 
temperature  of  the  liquor  is  raised  from  86  to  122°F.,  then  by  means  of 
the  vapors  from  Body  II,  from  122°  to  176°Pr  The  thick  Juice  and  syrup 
should  be  boiled;  and  the  diffusion,  the  saturation,  the  thin  and  the 
thick  juice  should  be  heated  with  the  vapors  from  Body  1. 

The  1st  body  of  the  Quadruple  Effect,  should  be  heated  with 
the  exhaust  steam  from  the  engines,  which  in  cases  of  deficiency  should 
be  supplied  by  vapors  from  the  Juice  boiler  in  conjunction  with  the 
exhaust  steam.  The  juice  boiler  should  be  heated  with  high  pressure 
steam,  so  that  all  heat  used  for  evaporation,  boiling  and  preheating 
apparatus,  cones  from  vapors  of  the  juice  boiler,  added  to  the  exhaust, 
and  no  live  steam  is  used  anywhere  else.  For  preheating  purposes  the 
following  heat  quantitle-  are  necessary:- 

1.  For  Diffusion 

242  Ibs.  diffusion  juice  from  50  to  86°T.~  242  x  36  "  8,710.  B.T.U. 
440   "   pulp  and  press  water 

from  50°to  68°  F,  =  440  x  18  ::  7,920.  B.T.U, 

Cooling  about  18°  during  diffusion  for  440  Ibs.  battery  vol- 
ume to  220  Ibs.  beets  gives  a  heat  consumption  of  440  *  18=  7, 920. B.T.U. 

Total  heat  consumption  for  diffusion  is  24,550  B.T.U."  25.73 
Ibs.  steam  from  Body  1. 

2.  For  preheating  the  diffusion  in  preheater  1  with  vapors  from 
Body  IV. 

242 -(122  -  86)"  8,710  B.T.U.-  8.8  Ibs.  condensed  vapors  from  IV. 

_  •   O   '  — 

•   fj   • 


P.  r..j  IT 


•   •••*?        •^^^'.^..ftpxit  «Kf, •  Jfjwat  ?**£* 
•di  W  tirod*'*sd:  Ii^«  ..sfjfjM.  I.HifpjUs  "$,'&'          nfe  •I'rli'" 
;    L'oair- oxa  \9f\- •&'.''~;.  *&',-$  ^8jp  »Q«t'>fe<i.^ 

13  •/ 

...    -  ;: ,.  s      iti/t     s^;  i  Hit  in  irt^B-' 


to  BHseffl  vtf  MAt  .,  .I^USi  o?  38  if-rrt  Jf)oaJt.BiE  af'icirti'r  bi5!^  lo  ,•» 

^     V'    '•«    ' 

.;'•_'*.  ,5^3^  '^,- 

itt'rit  »rW        o.r^>2;;.  .,/^DJ 

^OH  -          X---87.  'N 


Tl^.';     v&t  'tit   l- 


.  ;  ••••    -  --  .>   >; 

re   •      ,.•'  "cpJiocf^o 

•     '••  ••         •        .  ->^      »      .    ,  '.  ':' 

]  *r-3i.  •»    ?  fUu 


;;. .  \        ^-ici  Jbnc  JVJII      f  ;frtoJfJj     '.;••< 
0*  J>ofcf>i    •'j'jfci  :  e  *';/{, 

*    '  !*' 

i-**  a^ao      :     y^Jt^B^f^Tf--^!^      •/.* 

-  ^         •  *       ,  •* 

j  *  .• 

.  •-'/     *.     ',     •.-.*. 

noisi/^li 

,1.^  ?:•-.- 

•  .  i 

cse  ?:  ;-  .  i  ?0-- 


./^*>   ^r       o**"v^      . -r-  &•  ,°s 

-'  f  .'£  "  'i:    *-^|iV  -a>-  ;          r;Tw:.-  ' 

•X-     ' v  "    /  • 

:  -.:*r.    r.^;*a  er'  "    iflurri:-  01^4 


.^-.  •'  •;    .1     :  ....-A.*  -*^  V;---'.^;!    -f.    P  •  ••- ;-  - 

"•:-  -  .vi 


3.  ?or  preheating  ths  diffanion  juice  ±n  preheater  II  with  vapors 
from  Body  II. 

243  (176  -  122  J~  13, 070  B.T.U.=  73.4  Ibs.  condensed  vapors  from  II. 

4.  For  preheating  the  saturation  juice  from  176°  to  194°  and  to  nalce 
up  for  a  cooling  loss  of  9°  F. 

264  (194  .-»  176  +  9)=  7,130  B.T.U.'3  7.48  Ibs.  steam  from  I. 

5.  For  preheating  the  thin  juice  from  194°  to  212°  F.  and  mafce  up 
for  a  cooling  loss  of  9°  F. 

264  (212  -  194  +  9)=  7,130  B.T.U.=  7.48  Ibs.  steam  from  I. 

6.  For  preheating  the  53  Ibs.  of  thicK  juice  from  140  to  194  (Sp.heat 
of  thicK.  juice  =  0.60), 

53  (194  -  140)  0.60  -  1,720  B.T.U.-  1.76  Ibs.  steam  from  I. 

7.  To  boil  the  thielc  juice,  i,  e.  to  evaporate  19.8  Ibs.  of  water 
from  it. 

19.8  x  834  =  16,500  LMMJ,  =  20.21  Ibs.  steam  from  I, 

8.  To  boil  and  pre^o:  t  tlio-  ;-:yrup , i .  e .  for  evaporating  22  Iba  .  of 
water  and  heating  11.  Ibo,  of  syrup. 

2,300  B.T.U.  =2.4.3  Ibs.  of  steam  from  I. 

Hence,  for  'boiling  and  preheating,  the  Quadruple  Effect  has 
to  supply  the  following  amounts  of  steam: 

From  Body      I        25.73  -f   7.48   +   7.48  -f   1.76   +   20.21   +   2.42  =   65.1 
n  it          j  j  it  it        it          ii        it  n       it  n  «          B        n          =    ]_j    ^ 

ii  n  jy  ii  11        it  n        n  w        n  n  M  ti        ti  =8.8 

Designating  the  amount  of  water  which  is  evaporated  in  the 
last  Body  IV  by  x,  then  there  must  be  evaporated  in  Body  I,  x  •$•  65.1  * 
13.4,  in  II,  x  r  13.4,  ir.  Ill,  x,  in  IV,  x  Ibs.   The  juice  boiler  has 
to  supply  as  much  heat  as  Body  I  of  the  Quadruple.  Effect  needs,  from 
the  66  Ibs.  of  exhaust  steam,  and  must  evaporate 

X  f  65.1  f  13.4  -  66  =X  +  12.5  Ibs. 


:;   'vfV^-  ^''-'i    r*':  ''—•"• 


or  fuus'^ei  "^   ''';:'Htro^  efei^,  . 


o    '*:ji 

-.'^    v  :.    :;  ';  ":'''          -    • 


*X    04" 

'*  '"''•'  (     :  'i^tis-t    ;SV)i-r(.t 


8T-.I  '•*.:  .T-.f 


ret'CKfiVe  oc?    .«?  '•.-...      .->]-;.•»  fr/tt  Ht«f  or 

•,  ]  mc-ft  H>?B   .8^     X-:  :- 


viotf  or  '    '.  s 


.  I  .roi-1!  a«M'8   *r     ...  .•„  •       U.'T".U   OCJ-,i; 

•v        .•  •  r     •         i          « * 


ti          M  «        it  n 

',  i.          f: 


VI 


i-3-Iiod  '«>^4?ij^  oXT     -/drfl   r.   -Vi  -n!    •-. :    >  .  '.'t--. ^.f.  T  -V  ^-il  :nl   «*.£! 


>^'(3^r!T«  7^    ,*tf: 

M-   "i-  -x  ;  ;*.^:^     i  •"••,;     ^  * 


She  total  amount  of  carter  which  has  to  be  evaporated  for 
every  220  1'hs ,  of  beets  is  211  Ibe.i  hence,  we  can  solve  the  equation 
for  x  : — 

811  =  (x  +  12.5)  +  (x  +  78.5)  +  (x  -f  13.4)  +  x  +  x. 
x  ~~  21.3  Ibs. 

In  the  apparatus  of  the  evaporating  plant  we  have  to  evap- 
orate the  folioT/ing  amounts  of  water  for  220  Ibs.  of  beets:  — 

Evaporated  Heat  transferred. 

In  juice  boiler       33.9  Ibs.  water         32,400  B.T.U. 
11  Body  I  100.0  95,600    « 

11   "   II  34.8  33,850     " 

11   "  III  21.2  21,080     « 


ii   it 


IV  21.2  21,570 


211.0 
For  this  evaporation  and  for  all  boiling  and  heating  purposes 

77e  need  in  steair. 

Engine  Ixhaust  Steam  -  -  66.0  Ibs. 

Direct  boiler  steam  for  juice  boiler  33.9  x  1.05  =  55. 6 

101.6  Ibs. 

If  ir.  place  of  a  number  of  non-expansion  engines,  -a  few  large 
modern  expansion  engines  and  pumps  are  used,,  the  quality  of  exhaust 
steam  is  apt  to  be  smaller  and  the  juice  boiler  can  receive  more  high 
pressure  steam. 

Besides  the  101.6  Ibs  of  steam  for  the  evaporation,  and  the 
preheating  and  boiling  in  connection  with  it,  the  boiler  plant  must 

supply  the  following  amounts  of  steam: 

1.   The  steam  that  is  condensed  in  the  engines  and  pipes  on  its  way 
from  the  boiler  through  the  engines  to  Body  I .  with  engines  taking 
s team  at  full  stroke,  this  amounts  to  about  20$  of  the  exhaust  steam 
that  gets  to  Body  I;  hence,  13.2  Ibs.  in  our  example. 

-:  4  :- 


.-  v  •'•':_'•  /•"•.:   •    .;  1  .EVJ 


.'arfl 


?vJ<l 


*  n*    ,     ;-V    i- 


Sjtt$8ioqfiv» 

I    "?SS 


-';-  ? 


ao;  is 


r  f  o 


ft  .•  0  c 

8  .*'*.'? 


rf 


i  ;  '•  • 

^B 


. 


.  r  j.  •.. 

Jeu^flxSt  ^if 

•     v-k      j     .1 


r.   .  a  rv-.  /";.i*i  rnl-s.-tBiix^-hon   io  t 

vj-IiBUp   -liii?    ;b^si>  ;*TB   R'ttni/'T 

•:  '-,     •          ''••• 
n  4v  j  .OOOT  nso  ii*IiocJ  foijr     orfj  it^ 


'  :'  e  >n;\4n 
r 


r.fl   »rro.td;.?!''ioqjBVf!» 
;  iiefi.1  •  ollod 


:io  aecr-.it  JE>r;i? 


tol 


Je  lo  rxlt  8  .'10 


.va?  '.«'•*'  a   ^:.>  fc^roo 
fj  .n'  fc^' 


t   fv-> 


The  steam  quantities  which  ifl  lost  in  cooling  in  the  evapor- 
ating and  boiling  apparatus  and  the  vapor  lines  i  and  that  which  is  used 
for  steaming  out  and  other  purposes  or  is  lost  in  leaks.  These  quan- 
tities can  only  be  guesses  at,  and  amount  to  about  10  to  20$  of  the 
total  steam  used.  , 

Hence  *  the  boiler  house  has  to  supply  the  steam  for 
Evaporating,  Boiling  and  preheating  101.6  Ibs. 

Losses  in  engines  and  pipe  lines  13.2  " 

losses  11.4   to     22.9  " 


126.2         137.7   " 

A  sugar  factory  with  an  evaporating  plant  as  described  needs  only  about 
7.5  Ibs.  of  Anthracite  coal,  when  it  is  possible  to  obtain  an  evapora- 
tion of  8  Ibs.  of  water  per  pound  of  coal.  In  Germany  the  steam  and 
coal  consumption  is  from  1/4  to  1/2  $  higher  than  it  should  be,  due  to 
the  shut  downs  on  Sundays. 

The  quantities  of  vapor  to  be  condensed  on  one  central,  or  a 
number  of  smaller  condensers,  amounts  to  12.3  Ibs.,  from  the  evaporators 
and  22.0  Ibs  from  the  vacuum  pans,-  or  a  total  of  34.3  Ibs.   The  quanti- 
ties of  condensed  vapors  per  100  kg  of  beets  are  made  up  about  as  fol- 
lows: ---- 

(a).  water  above  100°  C. 

From  the  exhaust  pipe          6.0  kg. 
11   "  Juice  Cooker         15.4  " 
"   "  #1  Body  Evaporator    45.4  u 
11    »  #2   "        "        15  .  8   " 

82.6  kg. 

(b).  Water  at  about  100°  c. 

Prom  the  Vacuum  Pans  10.3  kg. 

11   "  #3  Body  Evaporator  9.7  " 

"   "   Thin  Juice  Heater  3.4  " 

t,   »   Thick:  »      »  o,-8  » 


24.2  kg. 


(c).  ¥ater  below  90°  C. 


From  the  #4  Body  Evaporator     9.7  kg. 
"    "  Diffusion  Heaters     11.7  » 
"   "     "   Juice  ReheaterslD.l  " 
11    '!   Saturation  Coils       3.4  " 


34.9  kg. 


Total  water  for  100  kg  bee1sL4l.7  kg. 
-:   5    :- 


.  i        : 

aup  s 

n     'i 


nt   ' 


***1*      .},;.;. 

f» 


9*si*  ei:  rre  •  <?•«•:  i.- 


-  3      aBc*      ''. 

••''  .^i> 


a%;3e;i  '"'C.ov.' 

oTOqBT-i  .n  J'a 

•Uf'  •  ,  ^^.   :^  »•."£;.••?.;  .  l 


fine  snilib€; 


"-."•'  /-i"  '•  r*v>i         .a'lJ 

**.;?  •;   f  '<N'-:  K  v-X^20^'3.'-.r;A. 


•; 


"      831  ,  ,^^ 
«  •- 


*-9  ;  •*  : 


Si  T":          1  '«f  I, 


--.'  .'I'trfRV*      <••: 

X'        ."*'!   '"*•    v'    •ftl.f' 


The  calculations  for  the  heating  surfaces  is  shown  in  the 
following  table.  As  the  coefficient  of  transmission  of  heat  is  the 
heat  transmitted  to  each  eq.  ft.,  in  1  minute  for  each  degree  differ- 
ence in  temperature,  one  has  to  divide  the  steam  quantities  used  per 
minute,  as  given  above,  for  each  separate  apparatus,  "by  the  product  of 
the  temperature  drop  and  the  coefficient  of  transmission  of  heat  in 
order  to  obtain  the  area  of  the  heating  surfaces.  As  the  temperatures 
drop,  we  have  to  use  in  the  case  of  preheaters  the  differences 
between  the  temperatures  of  the  steam  and  the  mean  temperatures  of  the 
juice  flowing  in  and  oivt.  ITi  case  of  the  evaporating  and  boiling  appar- 
atus, the  differences  between  the  steam  and  that  of  the  boiling  juice 
mast  be  used. 

The  following  calculations  are  for  the  heating  surfaces  for 
working  220  Ibs.  of  beets  per  minute,  corresponding  in  practice  to  a 

• 

working  of  110  tons  per  day. 

Apparatus  Heat  transferred    Temp. Drop.    Coeff.  Heat.  Surf. 

Juice  Boiler  32,400  B.T.U.       18.0°  P  105.0  172  Sq.Pt. 

Body  I  95,500  fl          14.5  91.0  720 

11   II  33,800  16.0  61.5  344 

III  21,100  18.0  40.5  290 

IV  21,500  30.5  24.3  290 

Raw  Ju.  Pre-H  I  8,740  45.0  10.2  194 

11    »    »    II  13,100  63.0  10.2  215 

Saturation  "  7,150  36.0  10.2  194 

Thin  Juice  "  7. ,150  18.0  20.4  194 

Thick  «    "  1,710  54.0  10.2  32 

Pan  for  I  Prod.  19,700  54.0  20.4  183 

Syrup  Boiler       25,500  54.0          10.2      45 

285,150  2871 

-:  6  :- 


'  • 


'  a 


....  ,*-.,, 

•   '  £>*? 


*^  rt»J 


oat 


.rr-.oD 


.10 


DCS  '?-.n: 

oda        's.^i 


.  r: 


xufvi&'*£  -  •^•'>f:"^-'r'~'  '••>•••  rts 


.,.  ,  •  . 

'  .'elrfs^anHol. 


-  -  . '   '  «•    l^    •  • ' 

X  nl   , .  J'J  '.pa  rfoKs 
r."          "•'.--  .-;••<  i  -•:    .."• 


IBSX! 

i  9 on 6 


. 

'  9iic'  fcnfl  a 

••?..':'»      -.«•«.  .        •     •        -  --         -  ••          .• 

eert  ft:l     Ic  E-^IR.  n:iv*  nlfl.i- 


dV^f  /T  /*\  '• 

9\«         »  'JO    Jw 

'   ...        .•    .--*•'     ' 


e;U  lo 


.  . 

va  5»;-^  'io  eeec  rfl      .  ^-fo  ^.TB  nJ:  s"-tT«oi't  o 

*•  •          •'•'        '*"•'*  -j.'   '  'V    •" 

"  '' 


ecf' 


.vftf-"'io3  'eno.j  "Oll'ld'sni^ib^ 


S'',  >I 

c .  Si 

3.05 


. 


OD*,S5 

"  o^s'iae 

"•OfejSS 

r  ocji^a 
'o;o>?fls 

0*«V,  8 

•fcit'.si 
oai,? 

'   ^vlV"    T        :' 

w'  1 7 , 1 

°6on6i 


ii 

.          r' 

lu 


Xoirv'T 

.:•   TT     V     X" 


rtf 


c 


As  the  boiling  apparatus  for  thick  Juices  and  syrups  do  not 
work  constantly,  and  as  the  juices  are  not  all  boiled  with  the  sane 
ease,  it  is  necessary  to  add  50  to  100$  to  the  calculated  heating  sur- 
faces to  these  apparatuses.  An  increased  surface  is  also  necessary  for 
the  evaporators,  unless  they  are  thoroughly  cleaned  every  week. 

The  necessary  heating  surfaces  of  the  boilers  for  supplying 
123  Ibs.  of  steam  per  minute,  can  be  determined  on  the  following  empir- 
ical basis: 

In  order  to  obtain  a  good  economy  in  coal,  the  steaming  cap- 
acity in  a  return  tubular  boiler,  should  not  be  more  than  1.85  -  2.32 
Ibs.  of  steam,  per  sq.ft.,  per  hour;  or  0.032  -  0.037  Ibs.  steam  per 
minute.  In  water  tube  boilers,  this  rate  should  not  exceed  l.ic  to 
1.40  Ibs.  steam  per  sq.ft.  per  hour  or  0.018  -  0.023  Ibs  per  minute. 
Hence,  for  generating  132  Ibs.  of  steam  per  minute  i.e.  for  generating 
stean  for  working  158  tons  per  day,  the  following  heating  surfaces  are 
essential: 

In  return  tubular  boilers  1,830  -  2,150  sq.ft. 

In  water  tube  boilers  2,580  ••  3,230   " 

For  a  daily  vrorking  of  110  tons  of  beets,  the  following  heating 
surfaces  will  suffice: 

In  return  tubular  boilers  1,290  -  1,505  sq.ft. 

In  water  tube  boilers  1,830  -  2,260   " 

Heat  balance  of  the  factory  calculated  on  a  basis  of  100  kg  of 
beets: — 

(a).  Heat  losses  in  boiler  house. 

Burnt  7  kg.  coal  at  7,000  calories  =  49, COO  calories. 

Obtained  60  "  steam  "    560     "    =  55,600   «   -  68.6$ 

15,400   "   «  21.4$ 


r,  .,.  .    % 

',    *  - 


/ 

£".;.• 


£••»  '•  r>  ^<*f  '•ftrt    f  I  <>- 


.  vi  tTp  tn  A«I    V*rri» 

••   ;    V"'  *  ro',.  ,     /  '  '-v-  -  ,. 


rtJt^*>« 

MM 


-  il.  90fft"K'9        ^W 

.Q          5^0,,, 


-  (• 


?!r   1  ."     "     ; 

•-.'•>       » 

-C».  ,      n-'ViJ.OJ 
-     •   ••        •  •'•   '•  I'-i  -•    •  ••    •;  ..     "..   •  .'  i 

:^...  ::*ia*          LAW  .»Bl9$fi.;rog.<v  t. 


-  .  . 


;, 
•    •  »«^'     '  f"         •*'* 

"*  ' 


' 


,  y^/c; 
^;*;I        Srf*    f»rK>p  e^t     I  .,-'  Ltp5«4.  -  toe 

••.-..'  -  :l          4       ..."./' 

•:^-;/>;.ar      "5€  .  ""  A- 


c 


-^©«x»  ion  -r.i»;fo.iifl  L4^  »»" 

•  -    •  -N  ,  .    .-    .  ••  ,  ..  j      .  •> 


.  *%. 


.8         .C^...-r 


•'•-  " 


' 


"-PV..      i-.- 


1.jpc.;.~^^.r 


?(i,{»«1ify.       I9,tl.'Y. 
:--.:.  . 


j«;     irce     r. 

>'      ...          i 

>-j;.'      J».tj§v      I 


^l|-3,:.i2     4    :      ljf-:-     > 


0  i  ?*  ..  T;  £    * 

v  K  " 


• 


!'    ••  ^  •*.*•.'•  *:r-*' 


(to).  Heat  losses  in  the  factory. 

(Percentages  based  on  the  steam,  33,600.  Cals.  ). 

1.  On  the  way  from  toiler  house 

to  place  of  utilization  ---------  3, 360. Cals. =  10  $ 

2.  In  tail  pipe  water.  For  the 

condensation  of  20  kg.  of 

vapor  at   630  calories  ---------       12,600     "      =     37.5$ 

3.  In  7/aste  waters  of  diffusion 

200  kg  at   10  calories  ---------         2,000     "     =       6.0$ 

4.  In  press  cake 

10  kg.  at  60  calories 600  "  =   1.7$ 

5 .  Condensed  vapors 

60  kg.  at  80  calories _-_    4,800  «  =  14. 

6.  In  fillmasses  I  and  II. 

20  kg  (.5  Sp  heat)  cooled  to  70  C.-  -  -      700  "      2.1$ 

Total  determinable  losses     24,060  Cals.  71.6^ 
Undeterminable   "        9,540   "    28.4$ 


;    :v"       '.!   ;•:-.:          .-.,•".      3    if     +'> 
'   '.  'i'";  '       - '     '''  ' 

,  •  «  '  1  * ; 

.  *If»0  l>"-«^i  '5-^;  ,  'IB''). 

/  ... 

.'  v'-l^iiOCf  !:i;-»ar*:  '.(..-;'     /"       'J    .1 


•    •  *  •• . 

.•e^/'  -o'i    '>n *>r:!f?   &::.;"••'  .S 

^V.ib  .^x  os  icf l;  ;•?    V.' 


• 


eltf-r?f:i-'rni.6try^'  Is-tO 


DIAGRAM 


a   £ 


55.  <| 


18.8   IH  S 


Vacuum 
Par,  / 


TKicK 
XioiltT       T   , 

Jmce 


2.4t|JuS.    i  .7*.;  it*.  S.         7.5,'rttS          7.yi/ 


_J- 


|5  s.  r 

V  nbV 


/ 
Juvte    Ft«Xe^Uvs'     I 


-         • 
V-  ----  >• 

H&*fJ    TO 

^  --  ^  Cori2.etiSef. 


it-ore; 


:  ATI OH 


eaoh 


snr 


>rs  er 


TABLES. 

Table  of  Solubility  of  Lime  in  Water. 

Herzfeld.  (Deutche  Vereinszeltschrift  1897.  S.  819), 


2. 


At    15° 

C. 

1 

part 

CaO 

requires  776 

parts 

Of 

water. 

i 

n 

20 

1 

it 

n 

n 

n 

813 

M 

It 

u 

u 

25 

11 

n 

n 

u 

u 

848 

n 

II 

n 

11 

30 

H 

n 

n 

u 

n 

885 

u 

II 

n 

n 

35 

It 

n 

• 

n 

n 

924 

ti 

n 

« 

II 

40 

II 

• 

11 

it 

n 

962 

n 

n 

n 

u 

45 

n 

n 

ti 

n 

11 

1004 

u 

n 

n 

« 

50 

ti 

u 

n 

n 

n 

1044 

u 

n 

n 

• 

55 

n 

ti 

n 

u 

H 

1108 

11 

n 

it 

H 

60 

ii 

u 

H 

it 

n 

1158 

it 

n 

ii 

• 

65 

n 

* 

M 

n 

• 

1244 

u 

it 

n 

0 

70 

n 

u 

tt 

n 

n 

1330 

it 

11 

n 

• 

75 

• 

n 

« 

n 

H 

1410 

u 

n 

n 

n 

80 

u 

n 

n 

to 

u 

1482 

ti 

n 

u 

Solubility 

Of 

Lime 

in 

Sugar 

Solution. 

According 

to  Lamy 

i 

100  gm.  of 

a  10JI 

?  sugar 

solution 

dissolves 

At 

0° 

25.0 

arm 

CaO 

u 

15 

21  5 

G»*^  • 
It 

u 

u 

30 

12.0 

II 

n 

u 

50 

5.3 

II 

H 

it 

70 

2.3 

U 

1! 

n 

100 

.55      u 

V 

Note:  The  solubility  of  Lime  in  a  sugar  solution  depends,  not 

alone  on  the  temperature  and  the  amount  of  sugar,  but  also 

on  the  quantity  and  method  of  adding  the  lime  and  the  time 
of  acting. 


3.  Table  of  the  amount  of  CaO  contained  in  MilK  of  Lime  at  15°  C. 

(According  to  Blattner). 

Wt.  of      CaO  in              Wt.  of     CaO  in 

Degree  Be  Milk  of  Lime  1  Litre  $by  wt.  Deg.Be  Mi  Ik  ofLime  1  Litre  %  by  w 

gr. 

gr  . 

# 

t.-     -* 

t—  -       -if     - 

1 

1007 

7.5 

0.745  f  16 

1125 

159 

14.13 

2 

1014 

16.5 

1.64  f   17 

1134 

170 

15.00 

3 

1022 

26.0 

2.54  #  18 

1142 

181 

15.85 

4 

'   1029 

36.0 

5.50  #  19 

1152 

193 

16.75 

5 

1037 

46.0 

4  .  43  #  20 

1162 

206 

17.72 

6 

1045 

56.0 

5.36  #  21 

1171 

218 

18.61 

7 

1052 

65.0 

6  .  18  #  22 

1180 

229 

19.40 

8 

1060 

75.0 

7.08  f  23 

1190 

242 

20.34 

9 

1067 

84.0 

7.87  #  24 

1200 

2S5 

21.25 

10 

1075 

94.0 

8.74  f  25 

1210 

268 

22.15 

11 

1083 

104.0 

9.60  #  26 

1220 

281 

23.03 

12 

1091      115.0 

10.54  #  27 

1231 

295 

23.96 

13 

1100      126,0    11.45  #  28 

1241 

309 

24.90 

14 

1108      137.0    12.35  f  29 

1252 

324 

25.87 

15 

1116       148.0    13.26  #  30 

1263 

339 

26,84 

."1  .'   •    '.:'  t.  '• 

..:..?    -.-I    of-iM  rs~'     \- •; 


•.v-.!.;  " 


iJTh^I  '''"'  '"  u  *  l    '::-TV  ^fctfK  -:':  -  3"'  f          *# 


•      -    ; 

•  •  .'. 

* 

i?     -•         .-  j  .  • 

.  i  .. 

•*" 

*•'     *'"  '  r*    H^'  " 

r 

•" 

,f    ..•    «    c>.'  ir- 

1      "      ^V'  * 

n' 

"<F                               *"t>          ™  * 

T»- vfrj       "  -^    " 
I  8  ':        -aV   0$J    ,^iteO-  o''.  $1^ 6-1000. ', 


Oy>; 

'        -^ 


'• 


•         .   -v.a-'wAv:    ..'!t     : 
Ktfjr  rto         v. 

'  • 

.SfttsoB  10 


.-  ;^  *     S  £l     n!    f-s  «S  ' 

,  i  i&r  j  .t  i  •  t  a  o  y 

4f| 

hr  ri  !»  oafjLjj    '  •'     '     '  ••  •  '  '•  ' 

:  ' 
:...  -~  js  .-.    i  .j_  —   ..  *._. 

•>t"  31     ^  ^^«c  ?     '  : 

vi  :        i-si.;       '     vc    %    ^3-,  I        a.  si  *ioi       :        G 

-:,  :: 

3?.  91   :     £'?.'  €l     *w     (1-?«i2   '         .Dr 

•:     d>:    *-.     '  ?i-:i 


'..&    \     fr,^   :  M  '  »OX         : 

V     7H,t  C.K8   I  750C       •: 

'«?       •      v*;.v  :•  <5YOX 

^<.e  ••  -''     :!  '  :v;oc 

t».t\              v  ••!                        r  T  :•>•,  <*• 

f    .  •       ^-  •  '    i 

-  '••                        •*•  .^  .?  f*1    ','4^*  '                 ""               •? 

S^             S^'2-'-.  >>..*!  1J 


4.  Table  showing  the  Solubility  of  Sugar  in  Water  at  different  Temper- 
atures»  according  to  Herzfeld.   Recalculated. 

(Deutsche  Vereinszeitschrift  1892.  S.  181). 

.  In  1  Part  of  ¥ater,  the  following  parts  of  Sugar  are  dissolved:- 


Temp  . 
°C. 

Parts 
Sugar 

Temp. 
°C. 

9 

Parts 
Sugar 

Temp. 
°C. 

Parts 
Sugar 

Temp. 
°C. 

Parts 
Sugar 

1 

0 

1.79 

1 

1.80 

26 

2.12 

51 

2.62 

76 

3.44 

2 

1.81 

27 

2.14 

52 

2.65 

77 

3.48 

3 

1.82 

28 

2.16 

53 

2.67 

78 

3,52 

4 

1.83 

29 

2.17 

54 

2.70 

79 

'3.57 

5 

1.84 

30 

2.19 

55 

2.73 

80 

3.62 

6 

1.86 

31 

2.21 

56 

2.75 

81 

3.66 

7 

1.87 

32 

2.23 

57 

2.78 

82 

3.71 

8 

1.88 

33 

2.25 

58 

2.81 

83 

£.76 

9 

1.89 

34 

2.27 

59 

2.84 

44 

3.81 

10 

1.90 

35 

2.29 

60 

2.8? 

£5 

3.86 

11 

1.91 

36 

2.30 

61 

2.90 

86 

3.92 

12 

1.92 

37 

2.32 

62 

2.93 

87 

3.98 

13 

1.94 

38 

2.34 

63 

2.96 

:   $8 

4.03 

14 

1.96 

39 

2.36 

64 

2.99 

89 

4.09 

15 

1.97 

40 

2.38 

65 

3.03 

90 

4.15 

16 

1.98 

41 

2.40 

66 

3.06 

91 

4.21 

17 

1.99 

42 

2.42 

67 

3.09 

92 

4.28 

18 

2.01 

43 

2.44 

68 

3.13 

93 

4,35 

19 

2.02 

44 

2.46 

69 

3.16 

94 

4.42 

20 

2.04 

45 

2.48 

70 

3.20 

95 

4.48 

21 

2.05 

46 

2.51 

71 

3.24 

96 

4,55 

22 

2.07 

47 

2.53 

72 

3.28 

97 

4.63 

23 

2.08 

48 

2.55 

73 

3.31 

98 

4.71 

24 

2.09 

49 

2.58  ' 

74 

3.35 

99 

4.79 

25 

2.11 

50 

2.60 

75 

3.40 

100 

4.87 

:  2  :- 


5  :. 


•/t-..:          lo  ." 


t../  -.-, 


v  ^i   •  •       •  t*  .-,- . 
-.r^0      ;        rrRxtf:-; 


-r- 


37 

8? 


•ei'.i 

IS  ."J 


• 

• 


se 
*e 


8S 

:  :        •  -0-ii  ,  £ 

"-.*       *••  x. 

8 

ca 

r  U'.-S 

•  c  .1  *  r 

:6 

; 

*  .          ^ 

• 

*  •  *  * 

•oi 

f  '  ' 

J.  o 

-•'••I  .                              .  '. 

•le.ci 

•  ci 

SS.'S                          : 

'  S6j  I 

^  r 

•'  ;•$'.                       .  : 

2. 

• 

•i 

1 

-i 

as 

r  '"                    "  ' 

re:  i 

''j*  ' 

, 

r 

86   X 

71  -f 

-                                    •    u^ 

•  *  P  P  •  r 

*r_£ 

•   '^-'.S                :  r. 

!  iO' 

•  W-  '  : 

-*••  .            rt 

"*  ^ 

:^'  '  .VS                  2i     ' 

: 

B*   .  .      80. a 

p.±  -  •  *•  eo.s 

OS   t  : 


6.  Tables  showing  the  Boiling  Points  of  Sugar  Solutions. 

Calculated  according  to  Plourens 
(Bulletin  de  d'Assoc.1876  Nr.17)  and  also  according  to  Claassen-Prentzel 

(A)  Boiling  point  for  Pure  Sugar  Solution 
(a)  General  Table  based  on  the  Sugar  Content. 


Sugar 


Boiling  Point  at 
760  mm.  pressure 


Increase  in 
Boiling  Point 


10 

100.1 

0.1 

20 

100.3 

0.3 

30 

100.6 

0.6 

40 

101.1 

1.1 

50 

101.9 

1.9 

55 

102.4 

2.4 

60 

103.1 

3.1 

65 

103.9 

3.9 

70 

105.3 

5.3 

75 

107.4 

7.4 

80 

110.3 

...          10  is 

85 

114.5 

14.5 

9Q 

122.6 

22.6 

(b)  Table  for  the  higher  Density  according  to  the  Water  Content. 


<fo  Water, 


Increase  in  the 

Boiling  Point 

Degrees  C. 


Water. 


Increase  in  the 

Boiling  Point 

Degrees  C. 


25 

7.35 

13.5 

16.9 

24.5 

7.85 

13.25 

17.3 

24 

7.9 

13 

17.7 

23.5 

8.2 

12.75 

18.05 

23 

8.5 

12.50 

18.45 

22.5 

8.8         < 

12.25 

18.85 

22 

9.1 

12 

19.25 

21.5 

9.4 

11.75 

19.65 

21 

9.7 

11.50 

20.05 

20.5 

10.0 

11.25 

20.45 

20 

10.35 

11 

20.85 

19.5 

io./ 

10.75 

21.3 

19 

11.05 

10.50 

21.7 

18.5 

11.4 

10.25 

22.15 

18 

11.8 

10 

22.6 

17.5 

12.2 

9.75 

23.05 

17 

12.6 

9.50 

23.55 

16.5 

13.1 

9.25 

24.0 

16 

13.7 

9 

24.55 

15.5 

14.3 

8.75 

25.05 

15 

14.9 

8.50 

25.7 

14.5 

15.5 

8.25 

26.5 

8 

27.9 

14 

16.2 

7.75 

30.0 

13.75 

16.5 

S  lo 


o* 


[»s*nei«?-nseB6BlO  ot  gnJJrioooB  cole.  Jbn.B  (  VI.  'iH 


snllioa  erf*  snlworie  ealcfBT      .3 

fc  eD 


'-    •                   nojtJ&io'a  IB 

3LT2  '  911^ 

•*                                              -.-•"*  V 

[  ioT  ^Tllbci  SfuXlOa 

A) 

-•  •* 

.  JTI9dTIO'D    IB^J/B 

eriJ  no 

ft»8BCf    BlCfjBT.   iBtCOfl^K)    ( 

.                                                                                           4  1.         •             •*•                                                *' 

B) 

ri-t  eanoTonl  '     ' 

cfs  Jnl 

:o<I  snllioa  .        ^ 

:BSW£ 

>•*        • 

tnlo*  snil±oa 

eu/aac 

>iq    .rnrz..03V                     •  .• 

.   •    I  .  0  •"  • 

- 

1.  001 

o-i 

. 

-  s.o 

s.ooi 

•OS 

3.0 

3.001 

OS 

I.I 

1.  101 

Q£ 

Q..I 

e.ioi 

'oe 

^.SOI 

33 

i!s 

1.  501 

Q3 

•e.s 

e.soi 

33 

S.3 

5.  801 

:OV 

±  .  V 

^.  voi 

3-V 

si  oi 

s-.bn 

08 

3.£l 

2:  ^11 

38 

-a.ss 

3.  SSI 

•o,e 

.*ne*not>"^«r  eri*  ocf 

sni^iooc 

>B  Y^lanoa  ieriSlrf  erW 

TOl 

eldBT     (cf) 

ertt  nl  08/39  ion  I           .1 

BtfflW   c^ 

erfJ  n±  geBoion] 

F 

.TO*BW   ^ 

talo<I  snilioa 

i 

JfTiio*!  snllloa 

.0    898-^Oa 

..0    8901^93     ; 

e.3i 

3.  SI 

35.  V 

3S 

5.  VI 

as.  si 

38.  V 

3.£S 

V.VI 

si 

e.v 

J^U 

30,81 

3V.  SI 

S.8 

3?<"' 
.  Go 

3>.8I 

03.  SI 

3.8 

SS 

38.81 

3S  .  SI 

,                    8.8 

3.SS 

3S-.6f 

SI 

i.e 

SS 

33.81 

SV.II 

£.e 

3.  IS 

30  .  OS 

03.11 

v'c 

IS 

3£  .  OS 

3S.II 

O.OI 

3.  OS 

•-. 

II 

3S.01 

•   OS 

S.IS 

3V;  01 

',  .01 

3.ei 

V.1S 

03.  QI 

go.  ii 

ei 

31.  SS 

3-S  .  01 

•  i;ii 

3.31 

9.SS- 

01 

a:  ii 

81 

30.  SS 

3V.  G  . 

S.Sl 

3.  VI 

33.  SS 

03.  6 

3.  SI 

VI 

•0  .^S 

3S.G 

1  .  SI 

3.31 

tff.M 

*d 

V.51 

31 

80.88 

3V.  8 

S.iil 

3.31 

v  .-aa 

oa.a 

eli:i 

31  i 

3.BS 

2S.8" 

3  :3i 

6  ,-VS 

8 

0..05 

3V.  V 

SV3I 

*X 

3,31 

3V  .  SI 

(B)  Table  for  Thin  and  Thicfc  Juice  and  Syrups. 


Degrees 
Brix. 

increase  in         Degrees      Increase  in 
Boiling  Point                   Boiling  Point 
Juice   of  Syrups      Brix     of  Juice   of  Syrups 

10 

0-2        0.3            55        2.8 

3.4 

20 

0.4        0.6            60        3.5 

4.2 

30 

0.8        1.1            65        4.4 

5.3 

40 

1.4        1.7            70        5.8 

6.8 

50 

2.2        2.7            75 

8.5 

7. 

Table  showing  the  Specific  Heat  of  Sugar  Solut 

ions. 

According  to  Curin  (Ot»st.  Zeitschrift  1894.  S 

.  988). 

Degrees 

Specific  Heat 

Degrees       Specific  Heat 

Brix. 

Kopp     Mar  ignac 

Brix.       Kopp 

Marignaa 

1 

0.993       0.994 

0     60        0.605 

0.652 

10 

0.934       0.942 

•••      70        0.539 

0.594. 

20 

0.868        0.884 

80        0.474 

0.536 

50 

0.803       0.826 

90        0.408 

0.478 

40 

0.737       0.768 

99        0  .  349 

0.426 

50 

0.671       0.710 

fcna  eoitrt,  XoirtT  Jbna  nitfT 


~""n]t"w»»«A           MensT 

nl    SJBflQ.'I.OrtI    r                            8t>Q1SOQ 

InfoH  sn.r'X'i'oS 

aqjn\2  to       ^OJJJL  ^o            xJtTH          .-•„  ^ 

(jiTiyS  *io       sx>ltfT>  ^6                 .x4^a 

*.5                   8.g                   33 

5.0                    ^t.O'                             01 

S.*                   3.5                   08 

;-   8.0                "      i':6          *                      OS 

5.3                    *.*                    33 

I'.I                    8;0                              05 

8.3                     8.3                     0V 

T'.I                    *.I                              0> 

3.8                                              3V 

V  .  S                   'S  .'S                              03 

.,8*01*1,103    -IBSI*    10    *B*H    Oi* 

:oa*3  ^  sni^otia  olto     .v 

.       .(888    ,8    .£681   tltlricat  1QS.    .  *e« 

,0)  nio^O  o*  sniJbioooA 

~-  '      c  ^^9x1    OJ.  jL-L.  O9tjc<                           B99^t^^9  JL 

<ICT                  .xlra 

^Hoi^oe^               ^e^oa 

S33.0                    303.0                    03 

^e.o;        C^o 

£63.0                    653.0                    0V 

a^e.o             ^ss.o             ox 

B53.0                    *V*.0                    08 

•^•88.0                  838.0               •  -Oa 

8V£,p                     80^.0                     06 

3S8.C                '508.0                "OS 

^a*  .  o              Q^S  .0              (>e       : 

83V.  0                  V5V.O            ,  f  0* 

; 

OIV.O                 IV3.0                 03 

8.   Table  showing  the  Loss  of  Sugar  when  Boiling  AlKaline  Juice. 

According  to  Herzfeld.  (Deutche  Vereinazeitschrift  1893.  S.  754) 
Loss  of  Sugar  "based  on  100  parts  Sugar  entered  per  hour. 


Boiling 

T^  /"\  "i  TI  4" 

Percent 

Sugar  in 

Juice 

r  O  -LliU 

°c. 

10$ 

20$ 

30$ 

40$ 

50$ 

80 

0.0444 

0.0301 

0.0157 

0.0179 

0.0200 

85 

0.0615 

0.0421 

0.0223 

0.0262 

0.0296 

90 

0.0790 

0.0541 

0.0290 

0.0344 

0.0392 

95 

0.0965 

0.0661 

0.0357 

0.0427 

0  .  0488 

100 

0.1140 

0.0781 

0  .  0423 

0.0508 

0.0584 

105 

0.1385 

0.0937 

0.0490 

0.0588 

0.0680 

110 

0.1630 

0.1093 

0.0557 

0.0667 

0.0776 

115 

0.1749 

0.1187 

0.0623 

0.0748 

0.0862 

120 

0.2823 

0.2341 

0.1857 

0.2269 

0.2678 

125 

0.5330 

0.5082 

0.4833 

0.5939 

0.7044 

130 

2.0553 

1.4610 

0.8667 

1.0235 

1.1800 

135 

3.5776 







—  —  — 

140 

5.1000 









.8 


\.e  '.5681 


fto  ' 


ctf  '  ' 


eoitrL  Jr 

r±  *f  B'SII 

titm 

...  -  — 

nirtba 
jnrbV 

.  0°'  . 

£ 

^ 

•"•  '  • 

** 

T) 

ooso.o 

6710.0 

V310 

:0. 

1050  . 

;D  " 

08 

86SO  A 

seat)  jo 

sss<5 

:;0 

IS*0. 

o- 

3130 

r\ 

.0 

38 

seso.o 

^  .**£c:o- 

oeab 

."b 

1^0-. 

o  '  , 

0670 

.0 

oe 

88*0  .  D 

7s*o.o-  • 

V350 

.0- 

1390. 

o 

.0 

3G 

083C.. 

8020.0 

oil 

.'0 

.     18  VO*. 
75CO. 

0' 

6 

38S1 

A 

I 

.0  • 

C01 

eoi 

arPO.6. 

7D8C.C 

7330 

A 

.  ^ 

seci  . 

'o 

fcei 

:o  ' 

an 

S880.0  •  ' 

8*TO.O    ' 

5&80 

.0 

7811. 

• 

e*7i 

,0 

311    ' 

8T8S.O. 

68SS.O 

7381 

.0 

IM»i 

o-'"- 

SS8S 

.0 

OSI 

*•;      **OY.O 

6593.0 

SS8^ 

.0 

G803. 

b 

OS  S3 

.0 

- 

0081.1 

35S0.1 

7838 

.0 

013*. 

i 

S330 

•  S 

OSI 

V 

—  —  —  • 

: 



3773 

.•" 

3  SI 

"""""*  ""•* 

—  — 

—  :_ 

•" 

.3 

QM 

Q     T  A1 


Double 


Trl 


Sextv 


NO' 


' 

t*s.   I  used  par- 
t.ea         'or      for  i  sed 

and  1 
-'nd 
'.he 


144.4 


91.6 


74.0 


65.2 


56.4 


't,  Of 


ioe.4 


72.3 


60.9 


51.8 


49.6 


The  p.notmt      in  juice  is  assir     -  be  I      on  every 

eets. 
The  amount  of  heat  lost  in  th  : ipes  are  not 


;/rised  in  the  above. 


10.  ON  Tl 

laassr     i).  ZucKer  Indus  trie"  1R94.     5.) 


purity 

ty  of  th 


is  c     at  at 


f luenc  • 
ities  when  the  Mirity  of  the 


Yield  of  Ha wj  Inore 

I       su#ar  of  9 


of 


Syrup   Yield  of  Raw        e  01 

3°  yield  w 

P^^rity  pe; 

3.  QT     in 


66.4 


81.2 


69.1 

70.1 


With  a  yield  of      n  the  s,  and  a  real 

purity  of  the  Molasses  of  8         id  of  Molasses  (contai 
ent  on  F  ra:- 


]  purity 

B8 

or  thick  juico 


Larisr>  y  I  and   I 


Percentage  Molasses  on  B^ 


Weights  of  Various  Volumes. 

Raumgewichte  . 
1  arable  meter  of  the  following  weighs: 

Beets,  crashed       550  -  600  kg.    Coke,  Westphalian  melt    420  kg. 
Pulp,  fresh  600   "      »    Gas  350  " 

"    soured  800  "     Lire-stone  1600 


Coal,  TTestphalian  Plaine  705 

»  Run  of  Mine  765 

11  Slack  770 

11  Utiper  Layer  725 

11  English  735 

Peat  550  -  750 


Line  775  -  950 

Milk  of  Lime  1200 

Raw  Sugar  1st.  Product 

loosely  packed  875 

"  "2nd  Prod  •     «     780 

Filliaass      (hot)        1450  -  1470 


Specific  Gravity. 

Sugar , 1.61 

Line-stone   2.36  -  2.74 

Lime 2.30-4.20' 

Weight  of  Oases  at  0°  and  760  ma.   Atmospheric  Pressure. 

I  litre  of  air  1.293  g.  1  Litre  of  Carbonic  Oxide         1.250  g 

II  "        «    Oxygen  1.430   «  •       »         •  water  Vapor 

«         "        °   ITitrogen  1.256   u  at   100°   C.  0.506   « 

11        »        "Carbonic  Acid     1.977  "  »       "          "  Hydrogen  0.089  n 

«       «        "Sulphurous  Acid     .2.909g       "       «          "Illuminatins  Gas       0.517 

T/ater  Vapor  -  Specific  Heat. 

At  constant  pressure   0.4750 

»          volums 0 . 3337 

Coefficient  of  Heat  Transmission 

(Average  figures  derived  In  actual 

practice ) 
According  to  Jelinek  in  Triple  Effect  Apparatus 

In  body  I  37  Heat  Units. 
«    M   II   25    "     " 
"    "  III   14    "     " 
In  Quadruple  Effect  Qpparatus 

In  body  I  28  Heat  Units. 
«    «   II   26   «    « 
"    •  III   20    »     • 
"    «   iy  5  to  6  •    » 

In  Syrup  Boiler     6  to  7  Heat  Units. 


. 

•  .  '  fc   ;  *  . 


a  eriJ  lo 


: 


-•  oes 

»  0081 

•  036  -  3VT 

»  OOSI. 


.        . 

enoie-aoiJ 
" 


If  4tJ9l 

i       .    '  •08  W^8 

" 


003  - 
-oca  •. 

bo  8 


oa 


3cPT 


ettBll  nsllj 

•\ ,  -'• 


3o  • 


,IJBOO 


fie 


13.1 

*?..a  -  a 


TJ531J8 


o  >ctfA  .OK  08V  Jbn»  °0  Je  aossD  lo. 


, 


. 


1o 

. 


.1 

"  0?!>.I 
. 
' 
fclOA 


lo 

i     ». 


• 

• 


'*.0 

-.0 


rtq 


t?: 


1o  maoO 


.  *6»TU  edqi-zJ  fil  XanlleL 
'9VR  V3 .    7     ybc  c, 

as    ii    v 
*x    in  « 

cfoelll  el-r 


nl 

as    ii    «     •» 
os    in  • 
B  o*  » 


nl 


eurriS  nl 


In  Va 


boi 


18  Heat 


- 

dy  Temp.   Di  •  Juico  'al. 

it      n 

" 


Lab 


•  Atmospheric  temperature 


ra-ffri  or 

>?d 

on 


"Riveted 


"?ast  Iron  (crude 
6  .   Welded  ,   Iron 

. 
8. 


mm  I  I  e 


33.3      JiTs       J5.8       37-7 


In  Pr^h 


6-10 


-  t  . 


1  Kj.  Steam  Evai  -ot 

ir 

. 
. 


ater 


Dec  f  5\3 

JL  KOH  (contai  .  OC47 

"^  O 

Invert  9 


r-al- 


- 


•v«    t; 


L.D21- 


YB    I  1 639 


991193 


7 


THE  UNIVERSITY  OF  CALIFORNIA  LIBRARY 


